Saturday, November 22, 2008


I love roasted beets with spinach, but sometimes I just don't want to take the time to roast or cook the beets. Surprisingly, raw grated beets taste absolutely amazing with spinach. They're sweet, crisp and brighten up the bitter taste of the spinach. Some sliced raw mushrooms and a simple raspberry vinaigrette makes this an easy-to-prepare but very satisfying salad for everyday dining or for company.
Spinach Salad
Source: Judy's Kitchen
1 nice big handful of pre-washed baby spinach for each person
1 large or 2 small mushrooms, sliced thin, for each person
3 Tbsp. peeled, grated beets for each person
Optional: 1 Tbsp. toasted nuts of choice for each person
Prepare veggies, but don't mix the beets with the spinach until serving time because they will bleed too much. They'll bleed anyway, but not as much when you mix them right before serving. Drizzle salad with vinaigrette and top with nuts (if using).

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