Prepare the Salad and the Vinaigrette

• Preheat your oven to 200 degrees celcius (400 farenheit). Wash the beetroom and trim the stems but do’t peel them. Cut your beetroot in halves or quarters. Wrap in foil and place on a baking sheet to catch any juices that might spill in the cooking process. Bake for about 45 minutes to one hur until a knife or skewer slides through them easil. Let cool, remove the skins with a paring knife and slice into quarters.
• Prep the goat’s cheese by place the chopped pistachios ona cutting board or on a plate and spred so it’s in an even layer. Roll the goat’s cheese log in the pistachios until the entire surface is coated. Press each round into the chopped pistachios, coating both sides evenly. Chill for 10 minutes to firm up. Once firm, slice the log into 6 to 8 even slicing using a sharp knife or cut through it using unflavored dental floss. Keep any remaining pistachios aside to sprinkle on the salad before serving.
• Make the vinaigrette, by combining orange juice, maple syrup, Dijon mustard, olive oil, salt, and pepper in a bowl. Whisk until emulsified and slightly thickened. Set aside while you prepare the rest of your salad.
• When ready to assemble, arrange greens on a platter, top with warm beetroot slice, fresh figs and orange segments (if using). Place the goat’s cheese rounds on top and dust with additional pistachio. Drizzle with the vinaigrette just before serving and enjoy.