Roast the beets: Preheat oven to 400. Line a sheet pan with foil and fold a 12- by 24-inch sheet of foil in half to form a square. Crimp two edges to form a pouch.

Place washed, unpeeled beets into the foil pouch. Wrap the foil all around all the beets leaving a little spot open on the top for steam to escape.

If roasting beets of different colors, roast them in separate foil pouches. Roast until beets are completely tender, (about 1 hour), and a toothpick can be inserted with little to no resistance. Remove the beets from the oven and allow to cool completely. When beets are cool enough to handle, peel them by gently rubbing the skin under cold running water. Cut beets into chunks. Beets can be cooked and chill in the refrigerator for up to 1 week.

Place the shelled pistachios in a small ziplock bag and gently crush with a rolling pin until lightly crushed but not totally smashed. Transfer half of the nuts to a small bowl and reserve the rest for a garnish.

Roll small bite sized chunks of goat cheese into the crushed pistachios to form a crust. This is best done just before serving, as the nuts tend to soften in the fridge. Set aside.

To make the dressing: Add the zesty lime Italian Vinaigrette with the orange juice concentrate. Mix together well.

On a bed of chopped green leaf lettuce place the beets, blueberries, garbanzo beans and small chunks of goat cheese in group sections on top. Add the pistachio encrusted goat cheese balls just before serving. Sprinkle extra pistachios on top of it all.

Drizzle the salad with the citrus vinaigrette. Season with salt and pepper to taste and serve.