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  • Spinach beet Salad with Strawberry vinaigrette

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    Spinach beet Salad with Strawberry vinaigrette
    Prep: 20 min Servings: 4
    by Meera Nalavadi
    21 recipes
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    Ingredients

    • Ingredients
    • 5-6 cups baby spinach leaves
    • 4 medium-sized beets sliced, 1 for each plate
    • ½ cup pomegranate arils
    • ¼ cup hazelnuts toasted and chopped
    • 3-4 oz Chevre goat cheese
    • Strawberry Vinaigrette
    • 1 cup about 4-6 strawberry pieces chopped
    • 2 tablespoon honey or agave nectar
    • 2 tablespoon extra virgin olive oil
    • 4 table spoons white balsamic vinegar
    • Salt and pepper to taste

    Directions

    1. To make the vinaigrette. Add the chopped berries to a small food processor. Puree the berry with honey and vinegar. Transfer to a bowl and whisk the oil in a steady stream into the berry puree. Season with salt and pepper and set aside.
    2. Assemble the salad.
    3. On each plate. Arrange spinach leaves about 1-11/2 cups and 4-5 beet slices. Sprinkle pomegranate, hazelnuts equally. Scoop about a teaspoon size of the cheese and crumble over the salad.
    4. Spoon about 2 teaspoons of vinaigrette or set the bowl aside so each person can help themselves to the vinaigrette.
    5. Eat promptly.

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