Roast Beets with Mozzarella and Pistachio Vinaigrette

Preheat oven to 400'

Prep your beets: Cut the ends of the beets and peek with a potato peeler.

Rub the beet with some olive oil and wrap in tinfoil. One beet per tinfoil.

Place on a baking sheet and bake for 60'. Check with a knife or toothpick to ensure they are soft. Remove and let cool.

Slice your beets into small pieces and store in the fridge until you make the vinaigrette.

For the vinaigrette:

1 tsp of honey
2 Tbs Balsamic vinegar
2 Tbs red wine vinegar
2 Tbs extra virgin olive oil
1/2 tsp black pepper
1/2 cup pistachios (smashed or roughly chopped)

Combine all ingredients.

To assemble your salad: Arrange your beets on a plate, and then add slices of mozzarella on top. Once your beets and mozzarella are arranged, spoon your dressing over top.