Beet Salad with Goat Cheese and Balsamic

Prepare the ingredients by scrubbing the beets and removing the greens, mincing the garlic, and roughly chopping the pistachios and fresh mint

Wrap the beets individually in aluminum foil and roast them on a baking sheet at 400°F (200°C) for 45-60 minutes until tender, then let them cool before peeling and slicing into wedges

In a small mixing bowl, whisk together the olive oil, balsamic vinegar, maple syrup, dijon mustard, minced garlic, salt, and pepper to create the balsamic vinaigrette

Arrange the mixed greens on a large serving platter and top with the roasted beet wedges

Drizzle the balsamic vinaigrette over the salad, then crumble the goat cheese and scatter the chopped pistachios on top

Garnish with the fresh mint leaves just before serving to add a bright, herbal finish