Procedure:

Salt roasting beets:
Place a ¼ inch layer of salt at the bottom of a baking dish and wet the salt slightly with a ¼ cup of red wine vinegar. Wash all beets and remove the tops. Place beets root side down in salt and wrap in foil. Bake at 350 degrees Fahrenheit until cooked through, about 45 minutes. Let cool and remove the skin with a damp towel. Dice and set aside the baby beets to cool.

Beet Chèvre:
Place the large red roasted beet in a processer and blend until smooth. Remove. Once cool, add chèvre and beet purée back to the processer and pulse until combined and smooth. Be careful not to over blend.

Vinaigrette:
Place garlic, shallots, honey, Dijon mustard, and red wine vinegar in a blender and let sit for five minutes to macerate. Once macerated, start blender on medium speed and add a Tablespoon of grapeseed oil. After 10 seconds add the remainder of the oil in a slow steady stream. Season with salt and pepper to taste.

Salad Assembly:
Chop Castelfranco into bite sized pieces and place in cold water for 20 minutes. Then drain, spin in a salad spinner and place in a bowl with a paper towel to soak up any extra water.

Remove skin and pith from Cara Cara oranges and Oro Blanco grapefruit and cut out segments. Peel and place Mandrin oranges in water to soften pith to make cleaning easier.

Place the Castelfranco in a bowl and dress with red wine vinaigrette, season with salt and pepper to taste.

Spread chèvre on the plate as a base layer, then top with dressed salad greens. Arrange beets, citrus, and pistachios atop the salad.