|Start the beets first. They will take up to an hour to roast, cool, and peel. Beets can be roasted in advance and kept in the fridge for up to 3 days.Tear your greens into bite-sized pieces. Add olive oil and lemon juice and massage into leaves. This will be flavor the salad and soften the tough leaves a bit.
When cool, slice the beets. Top greens with beets. Drizzle with Goat Cheese Vinaigrette, then sprinkle salad with pistachios, crumbled bacon (omit for vegetarian dish) and scallions.
Season to taste with Kosher salt and serve immediately.To make the Goat Cheese Vinaigrette: Combine all of the ingredients in a blender or food processor. Puree until smooth and season to taste with kosher salt./td>