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.
- 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
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.