Simple & delicious

• 4 medium red or golden beets (4 ounces each), stems and root ends removed (mix of colors works best)
• 1/3 cup pistachio, chopped
• 1 tablespoon balsamic vinegar
• Freshly ground black pepper
• 1 tablespoon sunflower-seed oil
• 2 ounces lowfat goat cheese

Heat oven to 400°F. Wrap each beet in foil. Roast until soft, about 1 hour (or do 15 mins in pressure cooker). Cool slightly; remove foil. Rub off skins; cut into wedges. Toss with nuts and vinegar. Season with salt and pepper. Add oil; toss. Divide among 4 plates; crumble cheese on top.