Beet and Radicchio Salad With Goat Cheese and Pistachios | table&spoon

Ingredients

• 1.5 pounds fresh beets, peeled and trimmed or buy already prepared
• olive oil, about 8 tablespoons or less if not roasting beets
• 2 1/2 tablespoons red wine vinegar
• salt and pepper
• 1large garlic clove, minced
• 2 teaspoons chopped fresh tarragon
• about 4 cups of radicchio, cleaned and torn/cut into bite-size pieces
• 2 small endives, cut into bite-size pieces
• 1/4 cup flat leaf parsley, stems removed and finely chopped
• 4ounces bucheron or other goat cheese, cut into cubes
• ⅔cup shelled, toasted pistachios, coarsely chopped