HOW TO MAKE IT

• If you are not using pre-cooked and pre-peeled beets, boil or steam raw beets until they are tender (i.e., easily penetrated with a fork). Then, place the tender beets into cold water and slough off skin with your fingers or scrape with a spoon.
• Chop beats into bite-sized chunks and set aside.
• Crush pistachios in a food processor or grind in a mortar and pestle and set aside.
• To make your dressing, mix tahini, garlic, the juice of ½ lemon, and honey in a bowl. Add ½ cup of water to thin out the dressing.
• To build your salad, layer greens, beets, and heaping dollops of hummus. Cover hummus lumps with crushed pistachios and drizzle with tahini dressing.
• Sprinkle a pinch of salt and pepper.
• Add some more lemon juice and toss your salad.
• Serve!
• Optional step: For an added layer of flavor complexity, grate some pecorino cheese on top.