Roasted Beet Salad with Goat Cheese and Pistachios

• 32 small beets
• 3 garlic cloves
• 1 thyme sprig
• 6 1/2 tablespoons canola oil
• Kosher salt and freshly ground pepper
• 1/2 cup unsalted pistachios
• 1/4 cup sherry vinegar
• 1/3 cup extra-virgin olive oil
• 6 ounces fresh goat cheese
• 1 cup microgreens or mache
• 1 tablespoon pistachio oil (optional)

1. In a baking dish, toss the beets with the garlic, thyme and 2 tablespoons of the canola oil; season with salt and pepper.
2. Cover with foil and bake in a 350 oven for 30 minutes, or until tender.
3. Let cool, then peel and quarter the beets.
4. Transfer the beets to a bowl; if using golden and red, put them in separate bowls.
5. Toss the pistachios with 1/2 tablespoon of the canola oil and season with salt and pepper.
6. Toast in the oven for 5 minutes.
7. In a bowl, whisk the vinegar with the olive oil and the remaining 1/4 cup of canola oil.
8. Toss the beets with the vinaigrette, season with salt and pepper and arrange on a platter.
9. Crumble the goat cheese on top and sprinkle with the pistachios and microgreens; drizzle with the pistachio oil and serve.

beets, garlic, thyme, canola oil, kosher salt, unsalted pistachios, sherry vinegar, extravirgin olive oil, goat cheese, microgreens, pistachio oil

Taken from www.foodandwine.com/recipes/roasted-beet-salad-goat-cheese-and-pistachios (may not work)