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
  1. Pre-heat oven to 450 degrees.
  2. Wash beets well and put in an oven safe baking dish. Cover tightly with foil
  3. Place beets and pre-heated oven and cook until a fork easily pierces each one, about 60-90 minutes.
  4. When done, uncover and allow beets to cool until you can handle them.
  5. Peel the skin off the beets using bare hands under cold running water.
  6. Cut each beet into 1½ inch chunks and place in a small bowl.
  7. Whisk together dressing ingredients.
  8. Place spinach in a salad bowl and toss with half of dressing.
  9. Toss beets with the other half of the dressing and place on top of the tossed spinach.
  10. 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