Goat cheese, beet, and pistachio salad

A salad that offers a colorful assortment of ingredients.

Ingredients:

For the dressing
3 tbsp extra virgin olive oil
1 tbsp white wine vinegar
2 shallots, finely chopped
1 tsp coarse-grain mustard
pinch of sugar
sea salt and freshly ground black pepper
2 handfuls of arugula (rocket) leaves
5–6oz (175g) goat cheese, cut into slices
4–6 large beets, cooked, peeled,
and coarsely chopped
handful of shelled pistachio nuts, chopped

Preparation:

1. First, make the dressing. In a small bowl, whisk together the oil and vinegar until well blended. Whisk in the shallots, mustard, and sugar, and season well with salt and pepper. Let
the dressing stand for a few minutes to develop the flavors, then taste and adjust the seasonings as needed.
2. Arrange the arugula leaves on a large serving platter or 4 individual plates, then top with the beets and goat cheese. Drizzle with a little of the dressing, then sprinkle with the pistachios. Drizzle on more dressing, if desired. Serve with fresh crusty pieces of bread.

Beet and Cabbage Salads

These vegetables are served as an on-table condiment at Chez Navarre. They are also great served side by side on their own or with beef or pork.

Ingredients:

Beet salad:

2 tablespoons Sherry wine vinegar
2 teaspoons Dijon mustard
5 tablespoons safflower oil
3 large raw beets, peeled, coarsely grated
Cabbage salad:
1/4 cup distilled white vinegar
1 tablespoon soy sauce
1 tablespoon sugar
5 tablespoons safflower oil
6 cups very thinly sliced green cabbage
2 tablespoons chopped fresh mint

Preparation:

For beet salad:
Whisk vinegar and mustard in large bowl. Gradually whisk in oil, then mix in beets. Season with salt and pepper.

For cabbage salad:
Whisk vinegar, soy sauce, and sugar in another large bowl. Gradually whisk in oil. Mix in cabbage and mint. Season with salt and pepper. Let salads stand 30 minutes and up to 2 hours at room temperature, tossing occasionally.