Place the beets in a pot and cover with water. Bring to a boil; cook for 20 minutes, or until cooked through. Rinse under cold water to cool down, then peel off the skins--with gloves to prevent having purple-pink hands! Slice thinly, preferably on a mandoline. Chill.
Cut the goat cheese logs into thick slices, then shape into rounds and roll in the pistachios.
Arrange the salad (beets, celery, watercress and goat cheese) on a platter.
In a bowl, whisk the clementine juice, lemon juice, mustard, vinegar and olive oil until emulsified. Drizzle over the salad, and garnish with crimson microherbs.
Recipe courtesy of Siba Mtongana