Beet, Dill and Goat Cheese Salad with Creamy Grapefruit Vinaigrette
Ingredients
Salad Dressing
- 1/2 cup olive oil
- Juice of one grapefruit
- 1 tbsp shallot, diced
- 1 tbsp grapefruit zest
- 2 tbsp white wine vinegar, more if you like a stronger flavor
- 1 tbsp honey
- A few sprigs of fresh dill and basil
- 1/4 cup soaked pepita seeds
- 1/2 avocado
- 1 tsp salt
- 1 tsp pepper, white preferred
Salad
- 1 head little gem lettuce or other fresh green
- 2 large golden or red beets, steamed, skins removed, and chopped into 1” chunks
- A few knobs of fresh Goat cheese
- A handful of pistachio nuts, chopped
- Fresh dill sprigs for garnishing
- Bee pollen for garnish
Instructions
Dressing
- Place all ingredients into a blender or food processor until smooth
Salad
- In a mixing bowl, put about 4 tbsp of the salad dressing, add your greens and toss. Plate greens on a serving platter. Add beets around the plate, on top of the salad, add goat cheese and toppings, finish with an extra drizzle of the vinegrette.
