Roasted Beets with Goat Cheese and Pistachios

The combination of earthy and sweet beets with tangy goat cheese and crunchy pistachios is fantastic, and they make for a great side dish.

HOW TO:

Wash, dry, and cut off the tops of the beets. Toss with a little salt, pepper, and olive oil, and roast at 375ºF in a foil packet for about 50 minutes or until fork tender. Peel off the skins when cool and cut into cubes. Season, toss with olive oil and a little bit of lemon juice, and set aside. Blend goat cheese with a little milk until whipped together. The beets can be served either topped with goat cheese (above) or mixed together. The mixed version is easier to serve, but it turns slightly unappetizingly highlighter pink. Garnish with pistachios.