1 bunch red beets, roasted and peeled, cut into 1/2-inch cubes

1/2 cup (8 tablespoons) extra virgin olive oil

2 1/2 tablespoons red wine vinegar

1/2 teaspoon kosher salt, more to taste

Freshly ground black pepper to taste

1 large garlic clove, minced

2 teaspoons chopped fresh tarragon

a couple handfuls of sturdy greens–escarole, arugula, or mixed greens

1/2 cup chopped fresh parsley

4 ounces chevre

2/3 cup shelled, toasted pistachios, coarsely chopped

With mortar and pestle, or the back of a knife, mash garlic with 1/2 teaspoon salt to form a paste. In a small bowl, whisk together with remaining 2 tablespoons vinegar, then remaining 6 tablespoons oil and the tarragon. Season with pepper and additional salt, if necessary.

Toss beets with 2 tablespoons vinaigrette. In a large bowl, toss greens with remaining vinaigrette. Add beets and goat cheese, and toss gently. Serve garnished with pistachios.