HONEY ROASTED BEET & CRÈME FRAÎCHE SALAD WITH PISTACHIO VINAIGRETTE

1. Preheat the oven to 425°F (220°C). Place a sheet pan in the oven while it preheats.
2. In a small bowl, add the avocado oil, 1/2 tsp salt, and pepper to taste; mix to combine. Next, add the beets to a mixing bowl, add the oil mixture, and toss. Add the beets to the hot sheet pan, spread them out, and add the fresh thyme. Roast for 23-25 minutes, until almost tender. Remove the beets from the oven, add 2 tablespoons of honey, and toss to coat. Place the beets back in the oven for about 6-8 minutes.
3. While the beets roast, prepare the dressing and crème fraîche. For the dressing, add the olive oil, pistachios, lemon juice, remaining honey, garlic, 1/2 teaspoon salt, and pepper to taste to a jar. Cover the jar and shake to combine.
4. For the crème fraîche, add the crème fraîche, scallions, salt and pepper to taste, and 1/2 teaspoon lemon zest to a small bowl. Mix to combine.
5. Spread the crème fraîche onto a plate, top with the roasted beets, then drizzle with the pistachio dressing to taste. Finish by topping with feta, parsley, and a little more lemon zest.