Monday, March 6, 2017

An easy salad, feeling beets today

Beet and Spinach Salad with Fresh Horseradish
2 Beets, peeled, julienne, blanched and drained
1 Spinach bunch, chopped
1 Red Onion, thinly sliced
Salt to taste
Minced Herbs
Horseradish, peeled and freshly grated to taste
Olive Oil
Fresh Lemon Juice
Fresh Orange Juice
Black Pepper
Optional: Grapefruit wedges, chopped; Oranges, thinly sliced; or Toasted Walnuts.

Mix together herbs, lemon juice, salt, olive oil, orange juice and horseradish to taste.
Mix the red onion with this dressing, allow to flavor up only for a few minutes, then
toss with the beets and spinach and serve. Sprinkle with freshly ground black pepper.
The beets may be used raw instead of cooked if you wish.

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