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.
- 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
- chopped pistachios
- a mild, soft goat cheese
- Mix dressing before making salad. Set aside.
- Combine vinegar, shallots, mustard, honey and seasonings in a salad dressing shaker or a small bowl. Shake or use a whisk to blend well.
- Slowly add oil, shaking/whisking after each addition until the oil is emulsified and the dressing is cloudy.
- Arrange salad on individual plates:
- Mix baby spinach and arugula making a bed of greens.
- Alternately lay pineapple and beet pieces in a circle on the greens.
- Place a small scoop of goat cheese in the center of each plate and sprinkle with pistachios
- Drizzle dressing over each salad and serve.