Spinach is up and here for just a short while. Since the temperatures are only rising, we’re harvesting with alacrity.
For the vinaigrette:
1/2 cup Olive oil
1/4 cup Cider vinegar
1/3 cup Lemon juice
1 tsp salt
1/2 tsp pepper
For the Salad:
1 1/2 lb Beets, trimmed
1 cup Carrot, julienned
1/2 Red onion, thinly sliced
1/4 cup Lovage, chiffanade
2 Tbsp Olive Oil
12 oz Spinach
4 oz Walnuts, toasted and chopped
6 oz Goat cheese
Salt & pepper to taste
Make vinaigrette: Whisk together oil, vinegar and lemon juice and vinaigrette.
Heat oven to 400°
Wrap beets in foil and bake for 90 minutes or until a pairing knife easily pierces the beet.
Allow the beet to cool enough to be handled comfortably.
Peel and cut each beet into 1/8th slices. Place in bowl.
Heat skillet and add oil, add spinach and immediately remove from heat.
Toss spinach in skillet.
Platter beets, carrots and onions and top with wilted spinach.
Garnish with walnuts and goat cheese.
1 store-bought bunch of beets is usually 1 1/2 lbs.
You can substitute some or all of the spinach with beet tops.
To toast the walnuts, put in a cast iron skillet, put into the oven when the beets go in and set the timer for 8 minutes. We season our walnuts with paprika at the 8 minute mark and then let it toast another minute.
Reset the timer for an hour and 20 minutes and get those beets done.