Use chiogga beets for the bright pink bulls-eye look, but regular beets will be just as delicious.
Ingredients
1 lb. beets, chiogga or regular
1 T. oil
¼ c. pistachios
1 T. sugar
1 t. butter
2 T. apple cider vinegar
1 T. lemon juice
2 T. honey
1 t. dijon mustard
1 sprig fresh thyme
½ c. olive oil
1 head green or red leaf lettuce
2 oz. aged cheddar cheese
Salt and pepper
Instructions
Roast the beets: Preheat the oven to 375 F.
Peel the beets and cut into ¼" slices. Rub with 1 T. oil and sprinkle with salt and pepper. Arrange slices in a single layer on a baking sheet and bake for 15-20 minutes, until a fork cuts them easily.
Candy the pistachios: Combine the pistachios, butter, and sugar in a small saucepan over medium low heat. Stir frequently until the sugar melts. Remove from the pan and spread onto a plate or a sheet of parchment paper, stirring to prevent clumps. Let cool.
Make the vinaigrette: Blend the vinegar, lemon juice, honey, mustard, and thyme in a blender. Slowly drizzle in the olive oil while the blender is running. Salt and pepper to taste.
Make the salad: Wash and dry the lettuce, and rip or cut into medium pieces. Thinly slice cheddar cheese. I think you know where we're going with this: put all of the yummy things together in a bowl and put dressing on them.
Recipe by f-chem 101 at http://www.fchem101.myerspdx.net/2015/07/roasted-beet-salad-with-candied-pistachios/