Happy 4th of July!

Here is an easy raw beet salad using Chioggia “Candy Cane” beets, with goat cheese, feta cheese, pistachios and mixed greens and a quick, light dressing made with honey, lemon juice and a pinch of salt.

Perfect for a summer lunch……

If I had a restaurant, this would definitely be on the menu…..and I would grow my own candy cane beets…

Serves 4

INGREDIENTS:
1/2 tablespoon fresh lemon juice
1/4 teaspoon white wine vinegar
2 teaspoons liquid honey
A pinch of fine sea salt
2 tablespoons extra-virgin olive oil
1 pound Chioggia beets,washed and cleaned, unpeeled
¼ cup thinly sliced red onion
4 cups mixed salad greens
¼ cup fresh crumbled goat cheese
¼ cup fresh crumbled feta cheese
2 tablespoons chopped pistachios

DIRECTIONS:
To make the dressing, whisk the lemon juice, vinegar, honey and salt in a small bowl until honey is dissolved. Gradually pour in the oil and whisk to combine. Set aside.

Slice the beets into thin rounds with a mandoline or sharp knife.

Add the beets in a salad bowl with the onion and greens. Drizzle a little dressing, and toss together. Sprinkle the goat cheese, feta and pistachios over the salad. Serve with additional dressing on the side.

ENJOY!

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