RECIPE: Beets with Spinach, Apple and Walnuts (Vegan)

[Guest guest]

Well, just to be contrary, I'm starting out our theme of the month with a

'salad'

that is cooked ;=)

 

We love beets, so this works well for us. We vary it slightly from time to time,

but always enjoy it. The recipe is probably common enough, but this version

is mine.

 

BEETS WITH SPINACH, APPLE AND WALNUTS (VEGAN)

 

This dish has the virtue of tasting good at room temperature or chilled, and

looks pretty on the dining table or among other salad-type dishes on a buffet.

It works as a side dish or as a light meal with crusty French bread. It gets its

zing from the horseradish in the sauce and a crisp surprise every now and

then from the walnuts and apple.

 

1 lb beets, boiled, peeled and cut into disks then crossways into sticks

1 pkg baby spinach, stems removed

1 large tart apple, cut in the same way as the beets

one-third cup walnuts

one-quarter cup olive oil

1 Tbsp apple cider vinegar or to taste (some like a tangier vinaigrette)

1 Tbsp prepared horseradish (not horseradish in cream), or to taste

2 cloves of garlic, very finely chopped

kosher salt

freshly ground black pepper

 

Wilt the spinach. If it is young enough you should have to only speak harshly

to it and threaten it with a hot pan for it to surrender. Place a little spinach

on

the serving platter to 'line' it and save the rest for the 'salad'.

 

Mix the last six ingredients for the vinaigrette.

 

Mix all remaining ingredients - beets, spinach, apple and walnuts - with the

vinaigrette and toss well. Chill or serve at room temperature, as you wish.

 

Best,

 

Pat ;=)

Greenfury2004