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Preheat oven to 425ºF.
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Drizzle beets with olive oil and wrap with aluminum foil to form a tight foil packet (I place each color in a separate foil packet to keep the colors from bleeding together).
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Place packets into preheated oven and roast for 1 hour or until fork tender (start checking them at 45 minutes as each oven is slightly different).
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Cool beets, peel and dice into small bite sized pieces.
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While beets are roasting in the oven, boil water with 1 teaspoon of vinegar in a medium sized pot.
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Crack each egg into a separate ramekin or separate small bowl.
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After water is boiling, turn down to a fast simmer, swirl water and slowly pour in each egg, while water continues to swirl.
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Simmer for 2-3 minutes or until egg whites are set (you can simmer longer if you like your yolks firmer).
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(if you are using egg poaching cups, please use the directions that came with them, as you will need to cover your pot and the cooking times will be longer)
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Remove eggs from water with a slotted spoon and cool on a paper towel lined plate.
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Place 1 cup of mixed greens into each of 4 bowls.
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Top each bowl with an equal mixture of the red and gold roasted beets.
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Add 1 tablespoon of pistachios to each bowl.
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Top each bowl with a poached egg.
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Garnish with shaved parmesan cheese, salt and pepper to taste and your preferred dressing.