Roasted-Beet & Pistachio Salad

From Good Housekeeping

Photo by Kate Mathis

Active time: 15 minutes

Total time: 1 hour 30 minutes

Makes 12 first-course servings

6 medium beets (4 oz. each)

1/2 cup shelled unsalted pistachios

3 Tbsp. balsamic vinegar

2 tsp. Dijon mustard

Salt and pepper

1/3 cup extra virgin olive oil

3 bags (4 oz. each) baby greens-and-herbs mix

1/4 cup crumbled blue cheese

1/4 cup fresh mint leaves

1. Preheat oven to 400°F. Arrange beets in single layer on large sheet of foil and wrap tightly. Place in shallow glass or ceramic baking dish, and bake 1 hour, or until tender when pierced with tip of knife. Unwrap and cool. When beets are cool enough to handle, peel and cut into 1/2-inch chunks. Meanwhile, place pistachios in small baking pan; bake alongside beets 4 minutes, or until golden and toasted. Cool completely in pan.
2. In small bowl, whisk vinegar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until blended. In thin, steady stream, whisk in oil until blended. In medium bowl, combine beets and 2 tablespoons dressing. In large serving bowl, toss greens with remaining dressing until coated. Top with blue cheese, pistachios, and beets. Tear mint leaves over salad.