Roasted Beet Salad With Goat Cheese And Pistachios

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32 small beets

3 garlic cloves

1 thyme sprig

6 1/2 tablespoons canola oil

Kosher salt and freshly ground pepper

1/2 cup unsalted pistachios

1/4 cup sherry vinegar

1/3 cup extra-virgin olive oil

6 ounces fresh goat cheese

1 cup microgreens or m√Ęche

1 tablespoon pistachio oil (optional)

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