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1
Add beets to a pot and cover with room temperature water. Cover pan and bring to a boil. Reduce to a simmer, partially cover, and cook for 25-30 minutes or until beets are tender. You know they're tender when you can pierce them with a paring knife which slides out without effort. Transfer to a bowl, cool slightly and peel. The skin should rub off easily with your hands. Slice in half lengthwise and cut into wedges. Allow to cool completely.
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2
While beets cook, preheat oven to 350u00b0F. Place nuts on a parchment-lined baking sheet. Toss in 1 teaspoon (1/3 tablespoon) oil and season with salt. Bake for about 8 minutes or until toasted and golden brown. Cool.
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3
In a food processor, add 1/4 cup of nuts and garlic, and pulse until finely ground. Add basil, a couple teaspoons of olive oil and a pinch of salt. Pulse until finely chopped. If using a small food processor, add basil in stages and coarsely chop until all basil is added. Slowly drizzle in 6 tablespoons olive oil and pulse until well-combined. Stir in lemon juice and add more salt, as needed.
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4
Add softened goat cheese to a bowl. Stir in yogurt 1 or 2 tablespoons at a time until desired spreadable texture is reached. Season with salt.
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5
Toss beets with remaining olive oil (add more if needed to coat), remaining lemon juice, and salt to taste.
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6
To serve, dollop a large spoonful of yogurt onto serving plates, and spread using the back of the spoon. Top with beets. Drizzle over pesto, and sprinkle over reserved pistachios. Enjoy.
