This dish looks beautiful and couldn’t be easier to make. Its a delicious dish that you can serve on the side or as a main course with a piece of grilled chicken, shrimp or fish. I highly encourage you to go and pick out your favorite greens at the local farmers market for the highest quality products. They are just gorgeous and almost impossible to walk past. This salad’s colors scream holiday, but it is perfect for anytime of the year.
- Prep Time: 10m
- Cook Time: 1h
- Total Time: 1h 10m
- Serves: 4 servings
- Category: Appetizers
Ingredients
- 3 whole beets
- 4 servings of mixed greens (romaine, red leaf, boston bibb, arugula)
- 4 ounces goat cheese
- 1/4 red onion, julienne
- 1 cup pistachios, out of the shell
Dressing
- 2 oranges, juiced
- 1 tablespoon dijon mustard
- 1 teaspoon honey
- salt and pepper to taste
- 1 cup olive oil
Instructions
- Preheat oven to 400 degrees. Roast beets on baking sheet for 75 minutes or until soft all the way through. Let cool completely.
- Peel off the skin of the beets with a knife. Dice into bite size pieces. Set aside
- For the dressing, in a bowl, whisk orange juice, honey, dijon, salt and pepper. Slowly drizzle in olive oil while whisking until all the oil has been emulsified into dressing. Set aside.
- Chop up your mixture of mixed greens and place in a bowl. Season greens with salt and pepper and toss. Crumble the goat cheese on top. Add pistachios, red onion and diced beets. I add a little bit of chopped parsley on top for color and freshness. Serve dressing on the side.
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