Roasted Red and Gold Beet Salad with Blueberries

1 Red beet
1 Gold beet
1 C. Blueberries
1/4 C. Plain yogurt
4 Radishes thinly sliced
1 oz. Pistachios
4 Tb. Basil minced
1/2 C. Blueberry vinaigrette

Cover beets with aluminum foil and roast in a pre-heated 375 degree F oven until fork-tender for about 45-60 minutes. When cool enough to handle, cut ends and peel skin off beets. Dice into large pieces, reserve refrigerated until needed.

Blueberry Vinaigrette

1 C. Fresh blueberries
1/4 C. Balsamic vinegar
1/4 C. Extra-virgin olive oil
2 tsp. Dijon mustard
4 Tb. Orange juice
2 tsp. Orange zest
6 Tb. Honey
1/4 tsp. Salt
1/8 tsp. Black pepper

Combine ingredients in blender and blend until smooth.