Mixed Green Salad with Goat Cheese, Pistachios, and Beet Vinaigrette
Sneak an unappreciated vegetable into your diet by making this sweet and savory roasted beet vinaigrette!
Servings: 2 cups
Equipment
Ingredients
For the Vinaigrette
- 1 cup roasted beets about 3 medium, peeled and chopped
- 3 tablespoons red wine vinegar
- 1 tablespoon balsamic vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 small shallot chopped
- 1 teaspoon granulated sugar
- ½ cup neutral oil like Safflower
- 1-2 tablespoons water to thin
- Kosher salt and freshly ground black pepper to taste
For the Salad
- 12 cups mixed greens
- 1 Granny Smith apple julienned
- 4 ounces mild goat cheese crumbled
- ½ cup chopped roasted and salted pistachios
Instructions
For the Vinaigrette
- Place the beets, vinegars, lemon juice, mustard, shallot, sugar, and oil in a blender or food processor and purée until smooth. Add 1-2 tablespoons of water to thin to desired consistency. Season to taste with salt and pepper. Use immediately or cover and refrigerate until ready to use. Makes about 2 cups of vinaigrette and will keep in the refrigerator for up to 2 weeks.
For the Salad
- In a large bowl, toss together the greens, apple, goat cheese, and pistachios and dress with 2-3 tablespoons of vinaigrette per serving. Enjoy!
Notes
Time and nutritional values are for the Beet Vinaigrette only.
Nutrition
Calories: 542kcal | Carbohydrates: 13g | Protein: 2g | Fat: 55g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 41g | Trans Fat: 0.1g | Sodium: 86mg | Potassium: 292mg | Fiber: 2g | Sugar: 9g | Vitamin A: 25IU | Vitamin C: 7mg | Calcium: 21mg | Iron: 1mg
