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Created and Photographed by: Sabrina Russo
Wash and trim beets. Place in a pot and cover with room temperature water. Bring to a boil and simmer until tender. Drain.
Allow beets to cool slightly. Rub off skin. Slice as desired. Toss in olive oil, lemon juice and salt to taste.
While beets are cooking, preheat the oven to 350F. Toast pistachios or nuts of choice for about 8 minutes. Allow to cool.
In a food processer, make a pesto. Grind toasted nuts and garlic. Add basil and pulse to chop. Stream in olive oil. Season.
Combined softened fresh goat cheese and plain yogurt in a bowl. Beat and mix together until smooth and creamy.
Schmear goat cheese spread on serving dish. Top with seasoned beets. Spoon over pesto. Sprinkle over nuts and arugula.