b'Red & Gold Beet SaladBRIAN POORServes 2 to 3 easily1 pound (approximately) red and gold beets, medium size (Leave the skin and stems on.)X cup honey 1 cup rice wine vinegar 2 cups (packed) arugula 1 avocado, sliced into 9 to 10 slices 3 to 4 tablespoons cilantro-lime vinaigrette (See recipe on page 127.)2 tablespoons pistachios, or any other nut you likeRinse the beets well, place on a sheet pan, and place in a 375-degree oven. Roast the beets for about an hour until a knife easily pierces to the center. They can be overcooked, so take care to test a couple of times during the cooking process.While the beets are cooking, whisk together the honey and rice wine vinegar in a bowl and set aside.Remove the beets from the oven and place on the counter to cool slightly. When they are cool enough to handle but still warm, cut the stem end and root end off each and remove the skin using a paring knife. Slice the beets into 10 wedges each and place the wedges in the honey-rice wine vinegar mixture. Stir the beets well to coat.Place the beets in the refrigerator and allow to cool completely, about 2 hours. Be sure to stir the beets a couple of times during the cooling process. As the beets cool, they will absorb the sweet-tart mixture and take on a great, complex flavor. When the beets are chilled, drain off the excess liquid.Place the beets, arugula and avocado in a bowl. Add the cilantro-lime vinaigrette and toss well to coat all the ingredients. Arrange the salad on a platter so that it has a random look, with the beets and avocado interspersed. Scatter the pistachios over the salad.134'