Beet Salad Recipe

It’s time to get back on track and start eating healthy again.  Kowalski’s Cutlinary Director, Rachel Perron, and the owner of Stone Fitness, Nancy Stoneberg, join us with some healthy and tasty dinner ideas.

Ingredients:

3 small-medium beets
4 cups spinach
½ cup toasted walnuts
2 ounces crumbled goat cheese
2 tbsp apple cider vinegar
2 tbsp walnut oil
1 clove garlic, pressed
½ tsp Dijon mustard
½ tsp honey
Salt and pepper to taste

Put beets in a medium sized sauce pan and cover with water. Bring to a boil. Boil beets until tender and a knife easily goes through them. Remove beets with a slotted spoon and drain, peeling off skins when cool enough to handle. Put apple cider vinegar through salt and pepper in a jar with a tight fitting lid. Shake till emulsified.

Put spinach, walnuts and goat cheese in a large salad bowl. Slice beets and add to bowl. Pour just enough dressing to coat the leaves over the salad and toss to combine.