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Heat oven to 350 ̊ F.
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Pour Morton kosher salt into bottom of a glass 8-inch baking dish or skillet.
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Place beets on top and roast for 45 minutes.
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Check beets by inserting a sharp knife into the center. You are looking for little resistance. If the knife will not easily pierce through beets, continue roasting for 15 minutes at a time until the beets are cooked.
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Allow to cool on salt for 30 minutes, then peel and dice beets.
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Toss diced beets in champagne vinegar and sprinkle with Morton Coarse Sea Salt.
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Place goat cheese and olive oil in a mixing bowl and whisk until combined and whipped.
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Place a spoonful of goat cheese on the bottom of a plate.
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Top with 6 ounces of beets and 2 tablespoons of pistachios.
