I absolutely adore this salad. Next time, I’ll slice the beets into thinner matchsticks. This salad is my favourite dish from Boston Pizza, so it was time to recreate it at home. Delicious!
Pineapple, Beet and Goat Cheese Salad
Servingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
- For Balsamic Vinaigrette:
1/4 cup olive oil
2 TBSP balsamic vinegar
1/2 shallot, minced
1 small garlic clove, minced
1 tsp Dijon mustard
3/4 tsp honey
3/4 tsp dried basil
1/4 tsp salt
freshly ground black pepper
- For the salad:
Small box of mixed greens (142g)
1/2 red onion, sliced
2 bell peppers, roasted and sliced
2 raw beets, peeled and cut into matchsticks
1/3 cup pineapple chunks
1/3 cup goat cheese, crumbled
2 TBSP slivered almonds
Directions
- Combine all the salad dressing ingredients in a small jar and shake vigorously.
- Roast bell peppers under the broiler for about 10 minutes, turning frequently. Remove to a bowl and cover tightly with the plastic wrap (ensure it doesn’t touch the hot peppers.) This will loosen the skin, so once they cool, you will be able to peel them. Soak the onions in cold water while the beets are broiling, then drain them (this will take some of their pungency away.)
- Combine all the salad ingredients and pour the dressing over the salad. Enjoy!
Do I broil the beets or just the peppers while the onions are soaking? Or is this a typo?
No the beets come raw! Slice them thin. The crunch is unbelievable!