Preheat your oven to 400°F (200°C).

Give the beets a good scrub to remove any dirt; trim the greens and the very tips of the stems (leave about an inch of stem so the beets don’t bleed while roasting).

Line a baking sheet with parchment paper (or an oven-safe dish). If you like, have a small skillet ready for toasting pistachios and two mixing bowls handy — one for the greens and one to hold the roasted beets as they cool.

Pro tip: I wipe the beets clean with a veggie brush — it saves a lot of gritty bites later.

Place the whole (unpeeled) beets on the baking sheet. Drizzle about 1 tablespoon of the olive oil over them and toss so they’re lightly coated. Sprinkle with a pinch of salt and pepper.

Wrap each beet (or all of them together) tightly in aluminum foil — this traps steam and keeps them tender.

Roast in the preheated oven for 45–60 minutes, depending on beet size. Start checking at 35–40 minutes: pierce the largest beet with a paring knife — it should slide in easily when they’re done.

Pro tip: Smaller beets can finish much faster. If you notice the knife meets resistance, give them another 10–15 minutes and check again rather than overcooking.

Remove the foil from the beets and let them cool on the counter for 10–15 minutes so they’re cool enough to handle but still warm.

Use a paper towel or a clean kitchen towel to rub the skins off — they should slip away easily. You can also run them under cool water and rub with your fingers.

Slice or quarter the beets depending on their size and how you want them to look on the plate.

Pro tip: Peeling while they’re still a little warm is easier. If you wait until they’re cold, the peel can cling more stubbornly.

Heat a small, dry skillet over medium heat. Add the ½ cup roughly chopped pistachios and shake the skillet or stir frequently.

Toast for 2–3 minutes until they smell nutty and turn a touch darker—watch them closely. Remove from heat and transfer to a plate to stop the cooking.

Pro tip: Nuts go from perfect to burnt in seconds. Keep them moving and trust your nose — once they smell toasty, they’re done.

In a small bowl, whisk together the remaining 1 tablespoon olive oil and 2 tablespoons balsamic vinegar. Add a pinch of salt and freshly cracked black pepper.

Taste and adjust — if you want it sweeter, a tiny drizzle of honey (½ teaspoon) works great; if you like more tang, add a splash more balsamic.

Pro tip: Whisk briskly until the oil and vinegar look combined and slightly glossy — that means the dressing is emulsified and will cling to the greens and beets better.

Put 4 cups of mixed greens into a large serving bowl or arrange on individual plates. Gently toss the greens with a light splash of the dressing (don’t drench them).

Arrange the sliced or quartered roasted beets over the greens. Scatter the warm-ish beets so they mingle with the leaves.

Crumble the 3 ounces goat cheese over the beets and greens — if the beets are slightly warm, the cheese softens beautifully.

Sprinkle the toasted pistachios on top for crunch and color. Drizzle any remaining dressing lightly over the finished salad.

Finish with a final crack of black pepper and a small pinch of flaky salt if you like.

Pro tip: Add the dressing in two stages — a little while tossing the greens and a tiny extra drizzle at the end. That way the leaves get coated but the beets and cheese still shine.

Give the salad one gentle toss with salad tongs or two big forks to distribute flavors without smashing the goat cheese.

Serve immediately — this roasted beet salad with goat cheese is best enjoyed fresh so the pistachios remain crunchy and the greens crisp.