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