- A bunch of fresh local salad greens
- 3 large red beets without greens
- 2 large golden beets without greens
- 1⁄4 cup minced shallot
- 2 tablespoons fresh lemon juice
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄4 cup olive oil
- 1⁄2 cup balsamic glaze
- 4 ounces soft Mackenzie Creamery Chevre
- 3 tablespoons salted, shelled pistachios, coarsely chopped
Preheat oven to 425°.
Roasting beets: Separately wrap red and golden beets tightly in double layers of aluminum foil and set on middle rack of oven. Roast for 1 to 1 1⁄2 hours, until tender when pierced with a fork. Unwrap beets and allow to cool.
When beets are cool enough to handle, peel off outer skins and slice into 1⁄4-inch slices and place in separate bowls. (The red beets will color the golden beets, so handle them separately.) Add 2 1⁄2 tablespoons dressing to each bowl and toss to coat.
Salad dressing: While the beets are cooling, whisk together shallot, lemon juice, salt and pepper in a small bowl. Then add olive oil in a slow steady stream while whisking.
Assembly: Place 1 serving of lettuce on each plate. Top each plate with 1⁄8 of the red beets. Crumble 2 teaspoons of Mackenzie Creamery Chevre over each plate and top with 1⁄8 of the golden beets. Drizzle each plate with 1 teaspoon dressing; drizzle the balsamic glaze over top and scatter with chopped pistachio nuts.
This salad can be made ahead and refrigerated for several hours.