Sweet & Spicy Beet Spinach Salad

1 Jun

I fell deeply in love with the taste of beets a few years ago with one sip of raw beet and apple juice that I savored to the last drop. I eat them raw, roasted, steamed, and juiced. I wondered why I hadn’t eaten beets as a child as I recall there was usually always one jar of Del Monte’s in the fridge.  OMG, could it be mom was in love too and she wasn’t willing to share that jar with dad or eight children.  It was her private affair…I truly get it!

Beets are available year-round, but I heard that the best time to buy them is June through October, when they are at their most tender stage.  With that in mind let’s go for the sweet and spicy!

 

Sweet & Spicy Beet Spinach Salad

2 large red beets

1 large golden beet

2 cups small tender baby spinach leaves from a fresh bunch of spinach

2 Tbsp olive oil

2 tsp balsamic vinegar

1 tsp agave sweetener

1/8 tsp ground allspice

Roast whole beets at 425 degrees about 60 minutes or until a knife can pass through the center of the beet.  Cool beets. Peel and dice into bit size cubes.

In a bowl, combine olive oil, vinegar, agave, and ground allspice. Add diced beets to dressing and mix gently.

Break tender baby spinach into smaller pieces and toss with the beets and dressing.  Chill and serve. Yields 4-6 servings.

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