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Roasted Beet Salad with Goat Cheese and Pistachios
Ingredients
  • 32 small beets
  • 3 garlic cloves
  • 1 thyme sprig
  • 6 ½ tablespoons canola oil
  • Kosher salt and freshly ground pepper
  • ½ cup unsalted pistachios
  • ¼ cup sherry vinegar
  • ⅓ cup extra-virgin olive oil
  • 6 ounces fresh goat cheese
  • 1 cup microgreens or mâche
  • 1 tablespoon pistachio oil (optional)
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