Beet and Radicchio Salad With Goat Cheese and Pistachios

• 2 pounds red beets, peeled, cut into 1/2-inch cubes
• 1/2 cup (8 tablespoons) extra virgin olive oil
• 2 1/2 tablespoons red wine vinegar
• 1/2 teaspoon kosher salt, more to taste
• Freshly ground black pepper to taste
• 1 large garlic clove, minced
• 2 teaspoons chopped fresh tarragon
• 1 head radicchio, cut into bite-size pieces (about 4 cups)
• 1 large head endive, cut into bite-size pieces (about 2 cups)
• 1/2 cup chopped fresh parsley
• 4 ounces bucheron or other goat cheese, cut into cubes
• 23 cup shelled, toasted pistachios, coarsely chopped

1. Preheat oven to 375 degrees.
2. Line a large baking sheet with aluminum foil.
3. In a large bowl, toss together the beets, 2 tablespoons oil, 1/2 tablespoon vinegar, and some salt and pepper.
4. Arrange beets in a single layer on baking sheet and cover with foil.
5. Bake for 20 minutes, then uncover and bake until tender and golden around edges, about 30 minutes more.
6. Cool; transfer to a small bowl.
7. With mortar and pestle, or the back of a knife, mash garlic with 1/2 teaspoon salt to form a paste.
8. In a small bowl, whisk together with remaining 2 tablespoons vinegar, then remaining 6 tablespoons oil and the tarragon.
9. Season with pepper and additional salt, if necessary.
10. Toss beets with 2 tablespoons of the vinaigrette.
11. In a large bowl, combine radicchio, endive and parsley.
12. Toss with remaining vinaigrette.
13. Add beets and goat cheese, and toss gently.
14. Serve garnished with pistachios.

red beets, extra virgin olive oil, red wine vinegar, kosher salt, freshly ground black pepper, garlic, tarragon, radicchio, head endive, parsley, bucheron, pistachios

Taken from cooking.nytimes.com/recipes/1012645 (may not work)