I’ve been making a lot of soup, that is when I’m home, which lately has been almost never but that is all going to change because a new grand baby is on the way. So, that is why my first post of the new year is going to be something different, not soup, but a fresh and lively salad, a delicious dish that I just made up because I can. Tonight I’m going to a women’s golf league meeting with a spinach salad in hand. So here is my recipe which is so easy and attractive you will want to show it off or just have it at home with a bowl of soup. The soup recipes will follow soon!
16 ounces organic pre washed baby spinach
2 bunches fresh beets, about 6-8 medium size, washed and trimmed
1 & 1/2 cups walnuts, toasted and slightly chopped
1 bunches scallions, white and light green parts minced
1/4 cup chopped fresh mint
1/2 cup walnut oil
2 & 1/2 tablespoons champagne vinegar
Feta cheese crumbles, optional
Sea salt and freshly ground black pepper
1. Preheat oven to 400°. Place beets in an oven proof pan, seal with aluminum foil and roast until tender, about 45-60 minutes. Cool, peel and cut in wedges.
2. In a medium bowl whisk together walnut oil, champagne vinegar, sea salt and pepper to taste. Add beet wedges and scallions and toss to coat.
3. Arrange spinach on a large platter and arrange beet mixture on top. Sprinkle with toasted walnuts and fresh mint. Spoon additional dressing on the spinach. If using, sprinkle feta cheese crumbles on top. This salad can also be prepared on dinner plates for individual servings.