Make Pistachio Gremolata - In a small bowl, combine finely chopped parsley, finely chopped mint, finely chopped pistachios, finely grated lemon zest, grated garlic, extra-virgin olive oil, white balsamic vinegar and salt & pepper to taste. Cover and chill gremolata for 1 hour. This will mellow out the bitterness.

Roast Beets - Preheat oven to 425F.

In a large baking dish, evenly toss the beets in extra-virgin olive oil and a bit of salt and pepper. Next, top the beets with water. Cover with foil and bake until tender, about 45 to 60 minutes. Carefully remove the foil and check for doneness after 45 minutes. Once tender, bake uncovered for 15 minutes or until the edges are browned.

Serve beets with pistachio gremolata, crumbled feta cheese, fresh mint, chives and pistachios.