Beet and Pineapple Salad with Pistachios

We recently had a salad similar to this at a restaurant.

The combination of flavours was unusual I thought, and made for a bright and delicious salad.

I tried out my version at our Mennonite Girls' Christmas party and got their approval 

so here it is.

A few things to note before making the salad:

- I've not included amounts for the ingredients as it will depend on the number of people you are serving. 

-  I like to plate this salad rather than serving it in a salad bowl because the beets will discolour the pineapple..

- You'll want the beet and pineapple pieces roughly the same size so if your beets are large, cut each slice into 4 and cut the pineapple pieces into quarters as well.

- The dressing can be changed up depending on what kind of balsamic vinegar you have on hand.

Champagne* Dressing

• 3 tablespoon Champagne* vinegar - * I have also used a grapefruit balsamic vinegar but any good white balsamic will do
• 1 tablespoon finely chopped shallots
• 2 teaspoons Dijon mustard
• 2 teaspoons honey
• salt and freshly ground pepper to taste1/4 cup olive oil or avocado oil

• Roasted or boiled beets  sliced 1/2" thick. 
• fresh pineapple, rind and core removed sliced 1/2 " thick
• Spinach 
• Arugula
• chopped pistachios
• a mild, soft goat cheese

1. Mix dressing before making salad. Set aside.
2. Combine vinegar, shallots, mustard, honey and seasonings in a salad dressing shaker or a small bowl.  Shake or use a whisk to blend well. 
3. Slowly add oil, shaking/whisking after each addition until the oil is emulsified and the dressing is cloudy.
4. Arrange salad on individual plates:
5. Mix baby spinach and arugula making a bed of greens.
6. Alternately lay pineapple and beet pieces in a circle on the greens.
7. Place a small scoop of goat cheese in the center of each plate and sprinkle with pistachios
8. Drizzle dressing over each salad and serve.