Roasted beets with crushed pistachios and goat cheese

A side dish that’s as good in Spring as it is in the Fall. I like to make this at Thanksgiving. It starts with oven roasted beets. I prefer to cube them, then roast for about 40-50 minutes until soft – but not browed.

I finished them with crumbled goat cheese and lots of shelled and crushed pistachios. Bonus points if you can get golden and red beets into the dish – it’s really an eye popper!

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