Roasted Beet and Pistachio Salad

3-4 medium beets or 4-5 smaller ones

1/2 cup shelled pistachios (roasted, salted)

1/2 cup crumbled goat cheese

1/2 cup thin sliced red onion

1/4 c red wine vinaigrette (2 T red wine, 1/4 tsp each salt and pepper, whisk in 2T olive oil)

Bake beets in covered dish (or wrap each in foil) till fork tender, let cool with lid on. When cool, slide skins off. Slice into 1/2" wedges.

Combine with onion, pour over vinaigrette. Top with cheese and nuts just before serving.