Beet, Spinach, Chèvre, and Pistachio Salad with a Tangerine Vinaigrette
- 6 small beets
- 4 cups baby spinach
- ½ cup chevre
- ½ cup roasted pistachios
- 6-8 fresh mint leaves
- For the Dressing:
- zest and juice of two small tangerines
- 1 tablespoon balsamic
- 2-3 tablespoons olive oil
- 1 teaspoon honey
- 1 teaspoon dijon
- ¼ teaspoon salt
- fresh ground pepper
- Pre-heat oven to 450 degrees.
- Wash beets well and put in an oven safe baking dish. Cover tightly with foil
- Place beets and pre-heated oven and cook until a fork easily pierces each one, about 60-90 minutes.
- When done, uncover and allow beets to cool until you can handle them.
- Peel the skin off the beets using bare hands under cold running water.
- Cut each beet into 1½ inch chunks and place in a small bowl.
- Whisk together dressing ingredients.
- Place spinach in a salad bowl and toss with half of dressing.
- Toss beets with the other half of the dressing and place on top of the tossed spinach.
- Layer on the chevre and pistachios. Season with salt and pepper and using scissors, garnish with snippets of mint
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2017/12/04/beet-spinach-chevre-pistachio-salad-tangerine-vinaigrette/
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