Roast beets in oven: Preheat oven to 350 degrees. Cut off top and bottoms of beets. Wash well. Place each beet
in a foil packet. If a beet is a lot larger than rest cut to match approximate size
of rest (ex. I had smaller-sized beets and one very large one so I cut the
large beet in 4 pieces and roasted two halves in one foil packet). Drizzle
beets with EVOO and salt + pepper. Roast at 350 degrees for 50-60 minutes until fork
tender. Some "packets" my need to come out of the oven sooner than others depending on
size. Remove beets from oven and rinse in cool water to remove the skins.
Cut beets into 3/4 inch cubes. Place cut beets in a bowl and cover with some dressing. Place bowl in fridge to cool for however long you have.
Toast pistachios on a dry pan over medium heat until lightly toasted + fragrant while beets are in fridge.
Add pea shoots to bowl with chilled beets. Add salt + pepper over pea shoots + some more dressing to be able to coat everything. Toss in toasted pistachios and gently toss salad. See (+ taste) if need more dressing + add + toss if needed.
Spoon salad onto a platter (or bowl) and top with more pistachios + some sea salt + freshly cracked pepper. Add a squeeze of lemon if desired to top of salad.