This beautiful and colorful beet salad is so tasty! Sweet + earthy red beets are topped with a simple citrus vinaigrette, pistachios, golden raisins, carrots + dollops of creamy goat cheese.
Ingredients
- 1 ½ lbs red beets, about 5, steamed, peeled and diced
- 1 tbsp lemon juice
- 1 tbsp balsamic vinegar
- 1 garlic clove, finely minced
- ½ tsp finely minced ginger
- 1 ½ tsp honey
- ½ tsp Dijon mustard
- ¼ tsp salt, or more to taste
- ¼ tsp black pepper
- 3 tbsp olive oil
- 1 tbsp cilantro, chopped
- 1 small carrot, sliced in rings (I use a mandoline)
- ¼ cup golden raisins
- ¼ cup pistachios
- ¼ cup goat cheese, crumbled
Instructions
- Boil or steam beets until a knife pierces the skin easily. Rub under cool running water to remove skin. Dice into ½ inch cubes. Place in a large bowl.
- In a small bowl, whisk the lemon juice, balsamic vinegar, garlic, ginger, honey, mustard, salt, and until combined. Then slowly whisk in the olive oil. Mix in the cilantro.
- Pour over the beets and gently toss to coat the beets in the dressing.
- Add the carrots, raisins, pistachios and goat cheese. Taste and adjust salt and pepper.
- Serve in a bowl and garnish with additional cilantro.
