Recipe: Beet Salad
Summer is not over! Salads on the deck are blissful…and this beet and spinach salad is a sure summer treat.
Ingredients
- 3-4 beets
- 1 bag of spinach
- 1 1/3 cup of orange juice (fresh squeeze if you like – I just didn’t have my juicer yet)
- 1/4 cup of extra virgin olive oil (I use omega oil)
- 1.5 tablespoons of fennel seeds
- salt and pepper
Peel the beets and then cut them up into small squares. Cook covered at 375 for 1.5-2 hours or until cooked (not mushy, just cooked).
In a large pan, heat up the olive oil for about 2 minutes on medium, then add fennel seeds. After about 4 minutes, add the orange juice. Once the dressing has simmered for about 5 minutes, add the cooked beets and ensure they are all covered with the dressing. Add salt and pepper to taste.
Let the beets cool a bit – not too much. Lay out the spinach and place warm beets and dressing over it. Serve it right away – you don’t want the spinach to wilt and get soft.
Eat up and enjoy this salad treat.
Summer is still here – don’t fear!!
Recipe
Beet Salad
Ingredients
- 3-4 beets
- 1 bag of spinach
- 1 1/3 cup of orange juice fresh squeeze if you like - I just didn't have my juicer yet
- 1/4 cup of extra virgin olive oil I use omega oil
- 1.5 tablespoons of fennel seeds
- salt and pepper
Instructions
- Peel the beets and then cut them up into small squares. Cook covered at 375 for 1.5-2 hours or until cooked (not mushy, just cooked).
- In a large pan, heat up the olive oil for about 2 minutes on medium, then add fennel seeds.
- After about 4 minutes, add the orange juice.
- Once the dressing has simmered for about 5 minutes, add the cooked beets and ensure they are all covered with the dressing. Add salt and pepper to taste.
- Let the beets cool a bit - not too much.
- Lay out the spinach and place warm beets and dressing over it. Serve it right away - you don't want the spinach to wilt and get soft.
- Eat up and enjoy this salad treat.
