Mixed Green Salad with Roasted Beets

1/2 lb. baby beets

2 cups mixed greens (romaine, spinach, watercress, beet greens)

1/2 medium spring onion, thinly sliced

1 Tbs unsalted pistachios, chopped

1 Tbs sesame seeds

1/2 tsp salt

1/4 tsp freshly ground black pepper

1 tsp grainy mustard

2 tsp hazelnut oil

1 Tbs olive oil

Trim the tops of the baby beets. Wash them and toss them on a baking sheet with a drizzle of olive oil and a pinch of salt. Bake them in a 400F oven for about 30 minutes or until tender. Let them cool a bit and then peel them. The skin should come right off.

Mix the greens, sliced beets, onion and pistachios in a bowl.

Make the vinaigrette by whisking the sesame seeds, salt, mustard, hazelnut oil and olive oil together. Pour over the salad and toss.