Mixed Green Salad with Goat Cheese, Pistachio, and Beet Vinaigrette
Mixed Green Salad with Goat Cheese, Pistachios, and Beet Vinaigrette
6-8 servings
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
1/2 cup neutral oil, like Canola or 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
1/2 cup chopped roasted and salted pistachios
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!
Source: The Galley Gourmet