Plans go awry. I roasted the beets on Tuesday, but tossed them (being store in a pyrex bread pan) back in the toaster oven on Thursday. I thought warm beets would be better, but then I didn’t manage to put the salad together until they were cool again. I planned on using some pistachios that had been hanging around the house, sure they needed to be toasted to remove that staleness, but eh. But then I discovered the pistachios were beyond recovery so I tossed them and decided to toast some almonds instead. And I just have never been very good at crumbling goat cheese. But in the end, this salad was still pretty tasty, if a bit heavy on the goat cheese and almonds (once the beets were gone we pulled out a few huckleberries and ate the remaining goat cheese and almonds with huckleberries – oh my).
Roasted Beet Salad adapted from The Kitchen Sink