Candy Cane Beet Salad with Goat Cheese

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Candy Cane Beet Salad with Goat Cheese


  • 1 tablespoon (15 ml) fresh lemon juice
  • 1 tablespoon (15 ml) white wine vinegar
  • 2 teaspoons (10 ml) liquid honey or sugar
  • ¼ teaspoon fine sea salt
  • 2-3 tablespoons (30-45 ml) evoo
  • 1 pound (450 g) Chioggia beets peeled
  • ¼ cup (40 g) thinly sliced red onion
  • 4 cups (170 g) mixed salad greens
  • ¼ cup (60 g) fresh crumbled goat cheese
  • 2 tablespoons chopped pistachios


  1. Whisk the lemon juice, vinegar, honey (or sugar) and salt in a small bowl until honey is dissolved. Gradually pour in the oil and whisk to combine.

  2. Shave the beets into ribbons with spiral slicer, or into thin discs with a mandoline or sharp knife.

  3. Put the beets in a salad bowl with the onion and greens. Drizzle with enough dressing to coat, about 2 tablespoons, and toss together. Sprinkle the goat cheese and pistachios over the salad. Serve with additional dressing on the side.


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