• Turn oven on to 400°F.
• In a baking dish, create a bed of kosher salt to hold the beets.
• Place the beets on the salt and roast for 45 minutes, until fork tender.
• Allow beets to cool. Peel and cut each beet into 6 wedges.
• Add goat cheese, heavy cream, horseradish and 1 Tbsp lemon juice and 1 tsp lemon zest to the food processor and pulse until completely combined. Scrape down the sides and give it a few more pulses, season with salt and pepper.
• Whisk remaining lemon juice, zest, vinegar, Dijon mustard, Worcestershire and garlic in a medium bowl. Gradually whisk in canola oil and olive oil. Season vinaigrette with salt and pepper.
• Spread horseradish goat cheese on a large serving platter and arrange beets on top.  Arrange the greens and dress salad with vinaigrette.
• Garnish salad with ash goat cheese and pistachio granola.

Pistachio Granola

• Combine oats and pistachios in a large bowl and set aside.
• In a small saucepan set over medium heat, add oil, honey, maple syrup, paprika, cayenne and salt and bring to a boil, stirring constantly, then pour over oat mixture and stir to combine.
• Spread granola on a parchment paper-lined rimmed baking sheet and bake in a preheated 325°F oven until crispy and toasted, about 20 minutes, stirring once halfway through baking time.
• Let granola cool to room temperature before placing in an airtight container.