Beet and Goat Cheese Salad with Pistachios

• 3 large red beets (1 2/3 lb without greens)
• 2 large golden beets (1 lb without greens)
• 1/4 cup minced shallotshallot
• 2 tablespoons fresh lemon juicelemon-juice
• 3/4 teaspoon saltsalt
• 1/4 teaspoon black pepperpepper
• 1/4 cup pistachio oilpistachio-oil
• 4 oz soft mild goat cheese
• 3 tablespoons salted shelled pistachios (not dyed red), coarsely chopped
• 1 oz mâche (also called lamb's lettuce), trimmed (4 cups)
• a 2 1/2-inch round cookie cutter (without handle; at least 2 inches high)

1. 01Preheat oven to 425°F.
2. 02Separately wrap red and golden beets tightly in double layers of foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets.
3. 03While beets are cooling slightly, whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a stream, whisking.

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