Name: Candy Cane Beet Salad
Ingredients: 1 tablespoon (15 ml) fresh lemon juice; 1 tablespoon (15 ml) white wine vinegar; 2 teaspoons (10 ml) honey; ½ teaspoon kosher salt (or ¼ tsp table salt); 3 teaspoons (30-45 ml) extra-virgin olive oil; 1 lb (454 g) BCfresh Candy Cane beets, scrubbed, trimmed and peeled; ¼ cup (40 g) thinly sliced red onion; 4 cups (170 g) arugula or mixed salad greens; ¼ cup (60 g) fresh crumbled goat cheese; 2 tablespoons chopped pistachios

Jump to Recipe Print Recipe

Candy Cane Beet Salad

While this colourful salad shines with any type of beet, candy cane (Chioggia) beets add unique character to this beautiful dish

Print Recipe Pin Recipe

Ingredients

1 tablespoon (15 ml) fresh lemon juice
1 tablespoon (15 ml) white wine vinegar
2 teaspoons (10 ml) honey
½ teaspoon kosher salt (or ¼ tsp table salt)
3 teaspoons (30-45 ml) extra-virgin olive oil
1 lb (454 g) BCfresh Candy Cane beets, scrubbed, trimmed and peeled
¼ cup (40 g) thinly sliced red onion
4 cups (170 g) arugula or mixed salad greens
¼ cup (60 g) fresh crumbled goat cheese
2 tablespoons chopped pistachios

Instructions

Whisk the lemon juice, vinegar, honey and salt in a small bowl until honey and salt are is dissolved. Gradually pour in the oil and whisk to combine.
Slice beets into thin discs with a mandoline or sharp knife.
Combine beets, onion, and greens in a serving bowl. Drizzle with dressing to coat, about 2 tablespoons, and toss. Top with goat cheese and pistachios and serve with additional dressing on the side.