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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