Salad

1. Zest the orange; reserve for the vinaigrette.
2. Segment orange and reserve the membrane/core.
3. Squeeze the juice from the core and reserve for the pistachio puree.
4. Toss the unpeeled beets with olive oil, salt, and pepper.
5. Place beets snugly in a roasting pan with the orange core.
6. Cover the beets and roast at 375° F for 25 minutes.
7. (they are ready when you can pierced them with the tip of a knife.)
8. When cool, peel the beets.
9. Leave some whole and cut others into varying shapes.
10. Roughly chop pistachios.
11. Reserve.

Pistachio Puree

1. Place all ingredients in a saucepan and simmer over medium heat for one hour.
2. Puree the pistachios in a blender, adding cooking liquid as necessary to achieve a smooth consistency.
3. Reserve.

Poppy Seed Vinaigrette

1. Macerate the shallots in the vinegar and let sit for 30 minutes.
2. Add mustard, poppy seeds and orange zest.
3. Whisk in oil.
4. Season with salt and pepper

Assembly

1. Smear 1/2 tsp of the puree on each plate.
2. Scatter the beets, orange, mint and arugula over the puree in a random fashion.
3. Scatter goat cheese and pistachios over the salad.
4. Drizzle the salad with the poppy seed vinaigrette.