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Beet, Dill and Goat Cheese Salad with Creamy Grapefruit Vinaigrette

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Course brunch, dinner, lunch, Salad, Snack
Servings 4

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.