Beet Salad with Goat Cheese, Apricots, and Pistachios
4 medium organic golden and/or red beets
3-4 ounces herb goat cheese, crumbled
⅓ cup dried apricots, chopped
⅓ cup roasted pistachio pieces (I used Trader Joe's dry roasted & unsalted)
3 Tb good quality extra virgin olive oil
3 Tb balsamic vinegar
Preheat oven to 350F degrees.
Scrub beets well, dry, and coat with a little olive oil. Place beets in an ovenproof pan, cover with foil, and roast at 350 for 40-45 minutes, or until knife tender.
When beets are cool enough to handle, remove the skin, and cut into slices. Place beets on a serving platter, sprinkle with goat cheese, chopped apricots, and pistachios.
In a small bowl, combine olive oil and balsamic vinegar and mix well. Drizzle over beets. Serve immediately.