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Tuesday, December 8, 2015

Spinach Salad with Roasted Golden and Red Beets, Walnuts and Goat Cheese


Spinach or baby spinach
1/2 red onion, minced
Red wine or white wine vinegar
Toasted Walnuts
Goat Cheese
3 beets, cooked, skinned, cooled and cut crosswise into thin medallions.  Golden + Red makes for a very pretty salad.

1/4 cup good balsamic
1/2 cup + a few tbs good extra virgin olive oil
2 tsp whole grain prepared mustard
1 tsp maple syrup
2 cloves garlic, smashed with a back on knife
salt and pepper to taste


At least 2 hours and up to one day ahead, add minced onions to vinegar, enough to almost cover.  Keep refrigerated until ready to use.  

For the dressing, mix all the ingredients together except for the oil.  Drizzle oil in slowly while whisking rapidly to make a nice, thick dressing.  Season to taste, add smashed garlic cloves.  Let sit out for a few hours until ready to serve, or refrigerate for later use.  Discard garlic cloves.

Compose salad, adding as much of the toppings and dressing as you'd like (including onions). 

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