Description
A delectable, veggie filled, nutritious salad tossed with chèvre cheese, pistachios, currants and drizzled with an apple cider vinaigrette. Vegetarian and gluten free!
Ingredients
Units
Scale
For the Salad
- 1 lb red and golden beets, peeled and cut into 1 inch chunks
- 1/2 lb green beans, trimmed
- 8 ounces chèvre cheese
- 1/4 cup pistachios, roughly chopped
- 1/4 cup currants
- 6-8 cups mixed greens
- 1 tablespoon extra virgin olive oil
- 2 teaspoons coarse salt
- 1 teaspoon ground black pepper
For the Apple Cider Vinaigrette
- 3/4 cup extra-virgin olive oil
- 1/4 cup apple cider vinegar
- 1/8 teaspoon dijon mustard
- 1/2 teaspoon coarse salt
Instructions
- Preheat oven o 400˚F. Grease or prepare sheet pan with parchment paper.
- Toss beets in olive oil, salt and pepper. Place onto the baking sheet and bake for fro 40 minutes, until fork tender. Remove from heat and let cool 5 minutes.
- While beets are baking, blanch the green beans. Bring a large pot of salted water to a boil. Add green beans and cook for 5 minutes, stirring occasionally. Drain and immediately put the green beans into a large bowl full of ice water in order to stop the cooking process. Drain completely and set aside.
- In a small bowl, whisk together all ingredients for the vinaigrette until completely combined.
- In a large bowl, toss together all ingredients for the salad, including the cooked beets and green beans, with half of the vinaigrette. Arrange in serving bowl and drizzle with remaining dressing as desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
