Mixed Green Salad with Goat Cheese, Pistachios, and Beet Vinaigrette

I have been waiting almost an entire year to share this recipe.  I first created and served it last year as part of our Easter dinner menu and have made it several times since.  It is wonderful side salad to a meal, but it can certainly turn into a meal itself with the addition of sliced chicken or pork.  Other than the delicious flavor, what I love most about this salad is that it sneaks a somewhat underappreciated vegetable into my son's diet.  My girls adore beets, but my son-- not so much (o.k. not at all).  However, when I serve him beets in this form along with mixed greens, creamy goat cheese, tart apple, and salty pistachios, he happily cleans his plate.

The base of the vinaigrette comes from roasted beets.  So, when I roast beets for a Sunday dinner, I usually roast a few more to have on hand for this salad for weekday lunches or a weeknight dinner option.

The vinaigrette is the star of the overall recipe, but like many composed salads, the recipe itself is more of a guideline.  Use as much or as little of the ingredients as you like and feel free to change to ingredients to suit your own taste or your seasonal mood.  This combination of cheese, fruit, and nuts paired with the vinaigrette is a favorite just about any time of year, but in the Fall, gorgonzola, pears, and walnuts is also a tasty composition of flavors.  As I have said many times before, make it for you, make it your own.

Printable Recipe

Mixed Green Salad with Goat Cheese, Pistachios, and Beet Vinaigrette
6-8 servings


For the Vinaigrette
1 cup roasted beets (about 3 medium), peeled and chopped
3 Tablespoons red wine vinegar
1 Tablespoon balsamic vinegar
1 Tablespoon freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 small shallot, chopped
1 teaspoon granulated sugar
1/2 cup neutral oil, like Canola or Safflower
1-2 Tablespoons water to thin
Kosher salt and freshly ground black pepper to taste

For the Salad
12 cups mixed greens
1 granny smith apple, julienned
4 ounces mild goat cheese, crumbled
1/2 cup chopped roasted and salted pistachios

For the Vinaigrette
Place the beets, vinegars, lemon juice, mustard, shallot, sugar, and oil in a blender or food processor and purée until smooth. Add 1-2 tablespoons of water to thin to desired consistency.  Season to taste with salt and pepper.  Use immediately or cover and refrigerate until ready to use.  Makes about 2 cups of vinaigrette and will keep in the refrigerator for up to 2 weeks.

For the Salad
In a large bowl, toss together the greens, apple, goat cheese, and pistachios and dress with 2-3 tablespoons of vinaigrette per serving.  Enjoy!

Source: The Galley Gourmet