This is a print preview of "Spinach beet Salad with Strawberry vinaigrette" recipe.

• Click here to print
• or return back to Spinach beet Salad with Strawberry vinaigrette.

Spinach beet Salad with Strawberry vinaigrette Recipe

by Meera Nalavadi

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.

© 2024 CookEatShare