Ingredients

6 baby beets (the smallest ones you can find)
1 pound mixed green beans, including french and yellow wax, if available
4 ounces roasted pistachios
1/2 pound arugula, cleaned
1 shallot, minced
2 cups mustard vinaigrette (recipe below)

Preheat oven to 350 degrees. Place a medium-size pot of water on medium heat to boil, add a handful of salt to the water. Place beets in a pie tin with a cup of water. Cover and roast 30-40 minutes. While the beets are roasting, add the beans to the boiling water for about 4 minutes. If they slide off easily, they are done. Remove beans from the water and put them in ice water to cool, then set aside. Check the beets by poking them with a knife. After the beets cool, gently rub the skin off the beets by placing them into a paper towel and rubbing them.
To assemble, slice the beets into quarter-inch-thick circles. Place the slices on a medium-size plate, creating a circle. In a bowl combine the beans, minced shallot, pistachios, arugula and dress with mustard vinaigrette. Mix well; season with salt and pepper to taste. Place the arugula in the middle of the beets and pile the beans on top of the arugula. To garnish, drizzle the dressing around the plate.

Pistachio vinaigrette:
1/2 cup white balsamic or white wine vinegar
1 teaspoon Dijon mustard
1/2 cup pistachio oil
1 cup olive oil
Salt and pepper to taste

Directions

Add all ingredients, except oil, in a blender. Turn on blender to low and slowly add oil until emulsified. Season with salt and pepper to taste.