Spinach Arugula Beet Salad

Try this fun, healthy salad to help ‘beet’ the Winter blah’s….

Tailor the amount of greens based on how many are being served

Fresh organic spinach leaves with stems trimmed

Fresh organic arugula leaves with stems trimmed

4-6 organic beets boiled and cooled

Pistachio nuts shelled and slightly crushed

Goat cheese

1/4 – 1/2 cup extra virgin olive oil

dash of Dijon

kosher salt and cracked pepper to taste

1 wedge of lemon

1/4 cup champagne vinegar

1/4 cup of balsamic vinegar

1/3 cup of balsamic reduction (can be purchased in variety of flavors)

1-2 TBS of agave nectar

1. Gently peel off outer layer of skin from the beets. Slice and lay onto a plate. Pour the balsamic reduction over beets and let sit for an hour.

2. When I make my salad dressings I use a small mason jar so that I can really shake it up vigorously without spilling. In mason jar combine lemon, champagne and balsamic vinegars, olive oil, Dijon and agave. Shake vigorously and taste. If balsamic is too tart add more agave. Add salt and pepper and shake again.

3. 20 minutes before serving, toss the dressing onto the greens. Place the beets over the top of the salad and garnish with chunks of goat cheese and pistachios.

Spinach Arugula Beet Salad