Roasted Beet Salad With Fresh Cheese, Toasted Pistachios & Pistachio Oil

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6 medium beets, preferably red or striped, with tops (about 2 pounds, 7 ounces)

2 tablespoons olive oil

1/2 teaspoon coarse salt + more to finish

12 to 15 leaves young arugula

3 to 4 ounces soft goat cheese

1/4 cup shelled pistachios, toasted and coarsely chopped

3 tablespoons pistachio oil

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