Braised Beets, Toasted Pistachio, Truffle Oil, Salt & Green Onion

Beets:

1. Braise beets skin on:  place beets in middle of tin foil and wrap them air tight, place in pie pan and roast @350 for 35 minutes until soft (use skewer)
2. Remove from heat, un wrap and allow to cool a few minutes then rinse and peel with hands under cold running water
3. Slice beets into clean wedge and set aside for plating

Pistachios:

1. crush pistachio as much as possible and layer on oil sprayed small sheet pan with a little salt and seasonings and black pepper and toast for 20 minutes in 350 degree oven