Roasted Beetroot with Goat Cheese and Pistachios

Preheat oven to 400°F (200°C).

Wash and scrub the beets thoroughly. Trim off the tops and roots.

Wrap each beet individually in aluminum foil or place them in a baking dish. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper.

Roast for 45-60 minutes, or until the beets are easily pierced with a fork. Cooking time will depend on the size of the beets.

Let the beets cool slightly. Once cool enough to handle, peel the skins off. They should slip off easily.

Cut the beets into wedges or slices.

In a bowl, toss the roasted beets with the remaining 1 tablespoon of olive oil and balsamic vinegar.

Arrange the beets on a serving platter. Sprinkle with crumbled goat cheese, chopped pistachios, and fresh thyme leaves.

Serve immediately or at room temperature.