Chioggia Goat Cheese Salad

Serves 4.

1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
2 teaspoons honey
¼ teaspoon fine sea salt
2-3 tablespoons extra-virgin olive oil
1 pound Red Dog chioggia beets, peeled
¼ cup thinly sliced red onion
4 cups Red Dog spicy mix
¼ cup fresh crumbled goat cheese
2 tablespoons chopped pistachios

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. Shave the beets into very thin discs with a mandolin or sharp knife. 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.