Directions

1. Turn oven on to 400*F.
2. In a baking dish, create a bed of kosher salt to hold the beets.
3. Place the beets on the salt and roast for 45 minutes, until fork tender.
4. Allow beets to cool. Peel and cut each beet into 6 wedges.
5. Add goat cheese, heavy cream, horseradish and 1 Tbsp lemon juice and 1 tsp lemon zest to the food processor and pulse until completely combined. Scrape down the sides and give it a few more pulses, season with salt and pepper.
6. Whisk remaining lemon juice, zest, vinegar, Dijon mustard, Worcestershire and garlic in a medium bowl. Gradually whisk in canola oil and olive oil. Season vinaigrette with salt and pepper.
7. Spread horseradish goat cheese on a large serving platter and arrange beets on top.  Arrange the greens and dress salad with vinaigrette.
8. Garnish salad with ash goat cheese and pistachio granola.

1. Combine oats and pistachios in a large bowl and set aside.
2. In a small saucepan set over medium heat, add oil, honey, maple syrup, paprika, cayenne and salt and bring to a boil, stirring constantly, then pour over oat mixture and stir to combine.
3. Spread granola on a parchment paper-lined rimmed baking sheet and bake in a preheated 325*F oven until crispy and toasted, about 20 minutes, stirring once halfway through baking time.
4. Let granola cool to room temperature before placing in an airtight container.