Chioggia Beet & Goat Cheese Salad

Makes 4 servings.

For the vinaigrette
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
1 tablespoon honey or sugar
¼ teaspoon fine sea salt
2-3 tablespoons extra-virgin olive oil, or use pistachio oil for a special treat

For the salad
1 pound Red Dog chioggia beets
¼ cup thinly sliced red onion
1 bag Red Dog salad mix
¼ cup fresh crumbled goat cheese
2 tablespoons chopped pistachios

Make the dressing
Whisk the lemon juice, vinegar, honey (or sugar) and salt in a small bowl until honey is dissolved. Gradually pour in the oil and whisk to combine.

Prep the beets
If you have baby beets, roast or steam them, then quarter them or chop them into cubes.

If you have larger beets, shave them into ribbons with spiral slicer or vegetable peeler, or cut them into thin discs with a mandoline or sharp knife.

Assemble the salad
Put the beets in a salad bowl with the onion and greens. Drizzle with enough dressing to coat, about 2 tablespoons, and toss together. Sprinkle the goat cheese and pistachios over the salad. Serve with additional dressing on the side.