Smoky Beet Salad with Chipotle Pistachio Butter, Grapefruit, and Black Garlic [Vegan]

• 5-6 medium beets (this recipe used golden beets)
• 1 grapefruit, peeled and segmented into bite-size pieces
• 2-3 tablespoons balsamic vinegar
• 2-3 tablespoons of pistachio butter (dressing recipe follows)
• A drizzle of smoked oil*
• 4-5 black garlic cloves** peeled, and cut into small pieces
• a handful of whole roasted salted pistachios
• 1-2 cups of greens optional, like arugula, or spring mix
• pinch of cinnamon optional
• 2 cups roasted salted pistachios, shelled
• 1 teaspoon chipotle pepper in adobo sauce (substitue with dry chipotle chili powder)
• a pinch of extra salt
• 2-3 tablespoons of olive oil

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