Fall Citrus and Beet Salad with Chèvre

Ingredients
2 large size beets of any color
4 each of 1/4 inch slices of: pink grapefruit, orange, tangerine, lime
6 cups chopped kale
1/2 cup of roasted and salted shelled pistachios
4 tablespoons extra virgin oil
1/2 cup of fresh pomegranate seeds
6 ounces of Bella Capra Chèvre
1 teaspoon salt

Directions
Roasting beets:
Rinse beets with cold water. Take the skins off with a veggie peeler. Cut the beets into 1 inch size chunks or slices; when roasted, they tend to slightly shrink. Fold the beets in a bowl with 2 tablespoons of olive oil and salt.

Preheat the oven to 400 degrees Fahrenheit.

Place the beets on a foil-lined baking sheet and bake for 1 hour. Be sure to flip the beets at 30 minutes. You’ll know the beets are done when you pierce them with a fork and the fork slides out cleanly. Let them cool for 20 minutes.

Peel the skin off all citrus and cut into 1/4 inch slices.

Chop the kale and toss with remaining 2 tablespoons of olive oil.

Crush half of the pistachios with flat side of chef knife or lightly pulse in blender.

Plate the citrus first then beets, kale, and Bella Capra Chèvre. Finish with whole and crushed pistachios and pomegranate seeds.