Beet and Blood Orange Salad

• 1 1/2 pounds halved peeled beets
• 1 blood orange or other orange
• 2 Tbsp toasted walnut oil or olive oil
• 2 Tbsp minced shallots
• 1/2 tsp Dijon mustard
• 1/4 tsp freshly ground black pepper
• 1/8 tsp salt
• 2 cups salad greens
• 1/3 cup chopped unsalted, dry-roasted pistachios
• 2 Tbsp goat cheese or feta

Wrap beets in parchment paper. Microwave at HIGH until tender (about 7 minutes). Let stand 5 minutes. Cut into 1-inch pieces. Or steam beets in steaming tray until tender (about 15-20 minutes). 

Section orange over a bowl; squeeze to juice. Place sections in bowl. Add toasted walnut oil, minced shallots, Dijon mustard, pepper, and salt to juice; stir. Add beets, greens, and orange sections; toss. Top with pistachios and goat cheese.