Here's a hearty roasted beet salad that doesn't take hours to make. Cutting the beets up into small cubes shortens the cooking time and results in all over caramelization that you don't get with roasted whole beets. By the time you're finished prepping the rest of the salad, the beets will be done.
2 pounds red beets, peeled, cut into 1/2-inch cubes
½ cup (8 tablespoons) extra virgin olive oil
2 ½ tablespoons red wine vinegar or juice of 1 lemon
½ teaspoon kosher salt, more to taste
Freshly ground black pepper to taste
1 large garlic clove, minced
1 spring onion
2 teaspoons chopped fresh tarragon (optional)
1 large head radicchio, cut into bite-size pieces (about 2 cups)
½ cup chopped fresh parsley (optional)
4 ounces goat cheese
⅔ cup shelled, toasted pistachios, coarsely chopped
Preheat oven to 375 degrees. Line a large baking sheet with aluminum foil.
In a large bowl, toss together the beets, 2 tablespoons oil, 1/2 tablespoon vinegar (or lemon juice), and some salt and pepper. Arrange beets in a single layer on baking sheet and cover with foil. Bake for 20 minutes, then uncover and bake until tender and golden around edges, about 30 minutes more. Cool; transfer to a small bowl.
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 of the vinaigrette. In a large bowl, combine with radicchio. Toss with remaining vinaigrette. Add beets and goat cheese, and toss gently. Serve garnished with pistachios.