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–+ servings

Candy Cane Beet Salad with Goat Cheese

Karen Tedesco
A beautiful raw beet salad with pretty candy cane (Chioggia) beets. Use any variety of fresh beets to make this colorful healthy salad!
5 from 10 votes
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine Vegetarian
Servings 4 servings
Calories 213 kcal

Ingredients
 

  • 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) extra-virgin olive oil or use pistachio oil for a special treat
  • 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
US Customary - Metric

Instructions
 

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

Notes

  • Any kind of beet will work for this recipe, if you're in the mood for beets or brought home a load from the market. Choose smaller ones as they'll be sweeter and milder-tasting when raw.

Nutrition

Calories: 213kcalCarbohydrates: 18gProtein: 7gFat: 14gSaturated Fat: 3gSodium: 298mgPotassium: 526mgFiber: 4gSugar: 12gVitamin A: 658IUVitamin C: 17mgCalcium: 51mgIron: 2mg