Beet And Goat Cheese Salad

• 1 lb. small to medium red beets
• 1 lb. small to medium golden beets
• 1/4 cup minced shallot
• 2 tablespoons fresh lemon juice
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup olive oil
• 4 oz soft mild goat cheese
• 3 tablespoons salted shelled pistachios (not dyed red), coarsely chopped

1. Preheat oven to 425.
2. Clean beets, remove tops and scrub lightly to remove excess dirt. Rub beets with olive oil and separately wrap red and golden beets tightly in double layers of foil. Roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets.
3. While beets are cooling, whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a stream, whisking. Divide evenly among two bowls.
4. When beets are cool enough to handle, slip off and discard skins. Cut red and golden beets into wedges and separately add golden beets to one of the bowls with salad dress and the red beets to the other. Toss each bowl of beets with dressing.
5. On a large platter, crumble goat cheese in a single line down middle of platter. Arrange beets around goat cheese and sprinkle with pistachios.

red beets, golden beets, shallot, lemon juice, salt, black pepper, olive oil, goat cheese, pistachios

Taken from www.epicurious.com/recipes/member/views/beet-and-goat-cheese-salad-50113354 (may not work)