Roasted Beets With Pears and Pistachios

• 1 pound beets
• 1 pound quartered pears
• chopped pistachios
• wine vinegar
• olive oil

1. Heat the oven to 400.
2. Wash 1 pound beets, wrap each in foil and put on a baking sheet.
3. Put 1 pound quartered pears on the baking sheet, and toss with olive oil.
4. Roast until a knife pierces the beets with little resistance, 45 to 90 minutes, and the pears are tender and browned (remove when done, before the beets).
5. When the beets are cool enough to handle, peel, and cut into chunks; toss them and the pears with chopped pistachios, wine vinegar and olive oil.
6. Garnish: Mint.

beets, pistachios, wine vinegar, olive oil

Taken from cooking.nytimes.com/recipes/1015271 (may not work)