Beet and Spinach Salad with Fresh Horseradish

[Guest guest]

Beet and Spinach Salad with Fresh Horseradish

 

2 Beets, peeled, julienne, blanched and drained

1 Spinach bunch, chopped

1 Red Onion, thinly sliced

Salt to taste

Minced Herbs

Horseradish, peeled and freshly grated to taste

Olive Oil

Fresh Lemon Juice

Fresh Orange Juice

Black Pepper

Optional: Grapefruit wedges, chopped; Oranges, thinly sliced; or Toasted

Walnuts.

 

1. Mix together herbs, lemon juice, salt, olive oil, orange juice and

horseradish to taste.

 

2. Mix the red onion with this dressing, allow to flavor up only for a few

minutes, then toss with the beets and spinach and serve. Sprinkle with

freshly

ground black pepper.

 

3. The beets may be used raw instead of cooked if you wish.

 

Previously posted to SoFlaVegans

Vegan Kosher Dishes for Passover

Recipes by Joshua Ploeg