Pickled Root Vegetable Salad

Ingredients

• 2 medium golden beets, peeled and sliced 1/8-inch thick
• 1 medium parsnip, peeled and sliced 1/8-inch thick
• 1 medium sweet potato, peeled and sliced 1/8-inch thick
• 2 medium red beets, peeled and sliced 1/8-inch thick
• 1/2 teaspoon whole black peppercorns
• 2 cloves garlic, smashed
• 1 small red onion, thinly sliced
• 3 cups apple cider vinegar
• 3/4 cup sugar
• 1/4 cup kosher salt
• 1 teaspoon mustard seeds
• 1/2 teaspoon celery seed
• 4 ounces goat cheese, crumbled
• 1/4 cup fresh flat-leaf parsley leaves, chopped
• 1/4 cup pistachios, roughly chopped
• Extra-virgin olive oil, for drizzling

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