A perfectly balanced dish that is designed to make the best out of what early spring farmers markets have in abundance. Even if it’s the dead of winter, this salad works well as a side dish or a full meal. To make this simple salad,
it’s best to use fresh ingredients and the best balsamic vinegar you can find. Pair the dish with roasted delicata squash and a good rustic bread (You can find those recipes on this site).
Need more salad ideas? Try this delicious salad with berries and maple crisps.
Warm Spinach and Walnut Salad with Roasted Beet Dressing
Ingredients
- 2 medium beets (any color)
- 1 large shallot
- 3 tablespoons walnut oil
- 1 tablespoon balsamic vinegar
- fine sea salt
- 3/4 cup organic shelled walnuts, lightly crushed
- 1/2 lb fresh spinach (enough to fill a large salad bowl)
Instructions
Soak the spinach briefly and drain, making sure there is no sand on the leaves. If the spinach is large, cut off any tough stems and tear the spinach into 2"-3" pieces. If you are using baby spinach, just rinse the leaves well.
Toast the walnuts on a piece of aluminum foil with the edges folded up in a toaster oven or oven on low heat for about 3 minutes, watching carefully to make sure they don't burn. Set aside.
Cut the beets into either 1/2" dice or matchsticks. Heat 2 tablespoons of the walnut oil gently in a medium sauté pan and add the shallots and beets. Cook, stirring occasionally, for about 10 minutes until the beets are tender but not mushy. If the beets are very fresh and firm, you can put a lid on the pan for a few minutes to allow them to steam and soften quicker. Sprinkle with the balsamic vinegar and cook for another 2-3 minutes, stirring occasionally. Keep the mixture warm until you are ready to make and serve the salad.
In a large salad bowl, mix together the spinach, the walnuts, 1 tablespoon of walnut oil and 1 teaspoon of salt and toss. Add the warm beet/shallot mixture and gently mix. Serve immediately.
1
Leave a Reply