I am always experimenting with new salad recipes featuring vegetables I don't eat often enough. Beets are one of them - love them, know they should be consumed every once in a while, but they are just not top of mind for me. Ditto with pistachio nuts. I hope this simple salad will enable both ingredients to appear on our plates more often.
Beet Salad With Goat Cheese, Pistachios And Orange Vinaigrette
6 c baby arugula
8 oz package of Melissa's steamed beets, cut into bite size pieces
3-4 T crumbled goat cheese
3-4 T pistachio nuts, shelled and coarsely chopped
- and for the dressing
1 t honey
1 t Dijon mustard
1/2 t minced garlic
2 T fresh squeezed orange juice
1/4 t orange zest
3 T rice wine vinegar
1 t balsamic vinegar
3 T olive oil
Place the arugula and beets in a large bowl.
To make the vinaigrette, place all dressing ingredients except olive oil in a bowl and mix well. Slowly pour in the olive oil and whisk until fully incorporated.
Add desired dressing to arugula and beets and toss. Distribute among 4 plates. Sprinkle crumbled goat cheese on each salad. Finish by garnishing with pistachios.
Source: Jill Crusenberry