Beet and Pineapple Salad with Pistachios

We recently had a salad similar to this at a restaurant.
The combination of flavours was unusual I thought, and made for a bright and delicious salad.
I tried out my version at our Mennonite Girls’ Christmas party and got their approval 
so here it is.
A few things to note before making the salad:
– I’ve not included amounts for the ingredients as it will depend on the number of people you are serving. 
–  I like to plate this salad rather than serving it in a salad bowl because the beets will discolour the pineapple..
– You’ll want the beet and pineapple pieces roughly the same size so if your beets are large, cut each slice into 4 and cut the pineapple pieces into quarters as well.
– The dressing can be changed up depending on what kind of balsamic vinegar you have on hand.
Champagne* Dressing
  • 3 tablespoon Champagne* vinegar – * I have also used a grapefruit balsamic vinegar but any good white balsamic will do
  • 1 tablespoon finely chopped shallots
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • salt and freshly ground pepper to taste1/4 cup olive oil or avocado oil
  • Roasted or boiled beets  sliced 1/2″ thick. 
  • fresh pineapple, rind and core removed sliced 1/2 ” thick
  • Spinach 
  • Arugula
  • chopped pistachios
  • a mild, soft goat cheese
  1. Mix dressing before making salad. Set aside.
  2. Combine vinegar, shallots, mustard, honey and seasonings in a salad dressing shaker or a small bowl.  Shake or use a whisk to blend well. 
  3. Slowly add oil, shaking/whisking after each addition until the oil is emulsified and the dressing is cloudy.
  4. Arrange salad on individual plates:
  5. Mix baby spinach and arugula making a bed of greens.
  6. Alternately lay pineapple and beet pieces in a circle on the greens.
  7. Place a small scoop of goat cheese in the center of each plate and sprinkle with pistachios
  8. Drizzle dressing over each salad and serve.

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