Beet, Mandarin and Tomato Salad With Sweet Dressing
Beet, Mandarin and Tomato Salad
Ingredients
For each serving use:
- a large handful of fresh spinach leaves
- 1/2 of 2″ to 3″ red and golden beets, cooked and sliced
- 1 mandarin orange broken into segments
- 1/2 of a 3″ heirloom tomato, sliced
- 2 ounces crumbled feta cheese (or small cauliflower florets if you are avoiding dairy)
- 2 tablespoons red onion, thinly sliced*
- 2 tablespoons toasted pine nuts (pignolias)
Instructions
To roast beets, cut off the top and bottom, rinse and dry, rub with avocado oil and sprinkle with salt, wrap in foil and bake in a 400° oven for about 45 minutes to 1 hour or until very tender. If the beets are older and a little soft, they will cook faster. For larger beets, you may need to cook fresh ones for up to 1 1/2 hours. Cool, chill and peel.
Toast the pine nuts in a dry skillet. Keep a close eye on them because they will burn very quickly. Cool.
Arrange the salad ingredients on plates and drizzle with dressing or place in a large bowl and toss with dressing. Sprinkle with fresh pepper if you want.
* You can soak the onions for 10 minutes or pickle them for 15 minutes to temper the bite of the raw onion and possibly make them easier to digest if you have problems with raw onions.
Sweet Dressing
Ingredients
- 3/4 cup olive oil
- 1/4 cup white wine or champagne vinegar
- 2 tablespoons clover honey
- 1 teaspoon salt
Instructions
Place all ingredients in a jar with a lid and shake.
