Roasted beet salad with goat's cheese

Preheat the oven to 200 ° C.

Peel the beetroot, cut into wedges and put them in the large baking dish.

Drizzle the beets with the oil and sprinkle with the salt. Roast in the oven for about 20 minutes.

Put the pistachio nuts in the small oven dish and grill for 8 minutes in the oven next to the beetroot.

Remove the nuts from the oven and allow to cool on a plate. Remove the beetroot from the oven, scoop on a flat dish and allow to cool slightly.

Use a sharp knife to cut the skin and the white skin of the oranges.

Cut the segments of flesh from the membranes, so that you can easily pop out the flesh with your knife.

Divide the orange slices over the beetroot and crumble the cheese over it.

Sprinkle the salad with the balsamic vinegar and sprinkle with the pistachio nuts. Divide the basil leaves over the salad.