Bicolor Roasted Beet Salad with Pistachios and Lemon

1. Drizzle the beets with a little olive oil, wrap them tightly in foil and put the foil package inside a baking dish. Roast in a 400F (200C) oven for 40-50 minutes, until a sharp knife goes easily through the beets (no need to open the package when checking), then cool.

2. While the beets are cooling, toast the pistachios in a dry pan over medium heat until slightly browned, 5-6 minutes, then cool and coarsely chop them. Stack the mint leaves and cut into thin strips with scissors. Grate the zest of the lemon, then squeeze one tablespoon of lemon juice.

3. Mix the minced shallot with the lemon juice and a little salt. Let rest for a few minutes. This takes away the bite of the shallot. Mix in the honey and mustard, then drizzle in the olive oil while whisking with a fork.

4. Wearing gloves, peel and slice the beets into 1/4 inch thick slices. Lay the slices in an overlapping manner on a plate. Drizzle the dressing all over the beets, grind some black pepper over the top, then sprinkle with the pistachios, mint and lemon zest. Mound the cheese in the middle of the plate and serve.