Wednesday, July 27, 2016

Beet Bliss Salad

Here is the first thing we used those roasted beets for. If you like beets, you must make this salad immediately. If you wanted it to be double beet delicious -- you could mix the beet greens in with the spinach leaves. 


Maple-Mustard Vinagrette
1/2 cup walnut or canola oil
1/4 cup maple syrup
1/4 cup cider vinegar
2 tablespoons whole-grain mustard
2 tablespoons soy sauce
1/2 teaspoon salt
1/2 teaspoon ground pepper

Beet Salad
6 cups baby spinach
1 cup quartered cooked beets

1/2 cup Maple-Mustard Vinaigrette
2 tablespoons chopped toasted pecans
2 ounces crumbled goat cheese

To prepare the vinaigrette: Whisk oil, maple syrup, vinegar, mustard, soy sauce, salt and pepper in a small bowl.

To prepare the salad: Toss spinach, beets and 1/2 cup of the Maple-Mustard Vinaigrette in a salad bowl. Top with pecans and goat cheese. (Refrigerate leftover vinaigrette.)