Beet and Blood Orange Salad

Preheat the oven to 400 degrees F.

Trim off any greens still attached to the beets. Rinse beets to remove any dirt. Wrap each beet separately in foil.

Place beets on a rimmed baking sheet and place the sheet on a rack in the middle of the oven. Bake for 1 to 1 1/2 hours. The beets will be done when a paring knife easily pierces the beet all the way through.

While the beets are roasting, prepare the blood oranges. Use a sharp paring knife to remove the peel and pith from each orange. Slide the blade of the knife down either side of each segment to remove the individual segments from the membranes. Place the segments in a large bowl.

Place pistachios in a saute pan over medium high heat. Toast for about five minutes until lightly browned. Set aside.

When beets are cooked, remove each from the foil wrapper and let cool until easy to handle. Remove peel from each beet by rubbing or peeling off. Cut each beet into small bite-sized pieces.

Add cut, cooled beets to the bowl with the blood oranges. Toss with olive oil and salt and pepper to taste. Break up goat cheese into small bits. Add cheese and pistachios to the salad and toss lightly to combine.

Serve at room temperature.