Beet and Goat Cheese Salad with Pistachios

This recipe comes from Familyoven.com. We got some huge roasting roots this week, and I wanted to show off their colors! Recipe here: http://www.familyoven.com/recipe/beet-and-goat-cheese-salad-with-pistachios/54321.

Ingredients:

3 large red beets (1 2/3 lb without greens)

2 large golden beets (1 lb without greens)

1/4 cup minced shallot

2 tbsp fresh lemon juice

3/4 tsp salt

1/4 tsp black pepper

1/4 cup pistachio oil (Adrienne's note: I used olive oil)

4 oz pistachios (Adrienne's note: I used walnuts)

Directions:

Preheat oven to 425 degrees F.

Separately wrap red and golden beets tightly in double layers of foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets.

While beets are cooling slightly, whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a stream, whisking.

When beets are cool enough to handle, slip off and discard skins. Separately cut red and golden beets into 1/4-inch dice and put in separate bowls. Add 2 1/2 tbsp dressing to each bowl and toss to coat.

Place cookie cutter in center of 1 of 8 salad plates. Put one-eighth of red beets in cutter and pack down with your fingertips. Crumble 2 tsp goat cheese on top, then one-eighth of golden beets, packing them down. Gently lift cutter up and away from stack. Make 7 more servings in same manner. Drizzle each plate with 1 tsp dressing and scatter with some pistachios.

Toss mache with just enough remaining dressing to coat and gently mound on top of beets. Serve immediately. (Adrienne's note: In place of the mache, I used MA`O's Sassy! salad mix)

Cook's notes:

Beets can be roasted and diced 1 day ahead and chilled, covered. Bring to room temperature before using.

Molded beet salad (without mache) can be assembled 45 minutes ahead and kept, covered, at cool room temperature.