Katie’s Spinach and Beet Salad
My daughter-in-law Katie makes this salad all the time. In the winter, the dark spinach, purple beets and white cheese make a really dramatic presentation as well as a tasty salad. You can use feta cheese as well, but a sharp blue seems to work best.
½ teaspoon Dijon mustard
6 tablespoons good olive oil
3 tablespoons vinegar (red wine, white wine or sherry)
1 medium clove garlic
2 cups spinach
1 large cooked beet, sliced
¼ pound blue cheese
Small handful of pecans or walnuts
Small handful of raisins or Craisins (dried cranberries)
Make the vinaigrette: Place the mustard in a small bowl. Add the olive oil and vinegar. Using a fork or tiny whisk, whip till emulsified. Peel the garlic clove, smash it, but leave it in one piece, and add to the vinaigrette. Let sit for up to an hour. Remove the garlic clove before serving.
Trim the stems from the spinach and wash and dry well. Place in a salad bowl. Toast the pecans or walnuts for 5 to 8 minutes, until they are fragrant. Let cool. Leave whole or chop coarse, leaving large pieces.
Top the spinach with slices of the cooked beet, cut in strips or quarters if large. Add the blue cheese in small pieces. Toss the nuts and raisins/Craisins over the salad.
Just before serving, toss with the vinaigrette and serve.