Mustard Greens Salad with Roasted Beets and Toasted Pistachios

Name: Mustard Greens Salad with Roasted Beets and Toasted Pistachios
Ingredients: 1 pound/455 g beets, ideally a combination of colors and about the same size, greens trimmed (save the greens for another use); 1/4 cup/60 mL pistachio oil (see notes); 2 tablespoons organic extra-virgin olive oil; 1/4 cup/60 mL white or golden balsamic vinegar (see notes); 1 medium-size shallot, minced; Fine sea salt to taste; Freshly ground black pepper to taste; 6 cups/85 g baby mustard greens (see notes); 1/4 cup/30 g chopped pistachios, ideally unsalted, toasted

cleanplates.com

This easy-to-digest salad has a definite kick from the mustard greens, but it's softened by the sweet beets and nutty pistachios.

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Ingredients

1 pound/455 g beets, ideally a combination of colors and about the same size, greens trimmed (save the greens for another use)
1/4 cup/60 mL pistachio oil (see notes)
2 tablespoons organic extra-virgin olive oil
1/4 cup/60 mL white or golden balsamic vinegar (see notes)
1 medium-size shallot, minced
Fine sea salt to taste
Freshly ground black pepper to taste
6 cups/85 g baby mustard greens (see notes)
1/4 cup/30 g chopped pistachios, ideally unsalted, toasted