Ahh Spring. That transitional season where you hear birds in the morning and the sun is up when you get home from work, and you might be able to leave home without a heavy coat. There is still a bite in the air that reminds you to wear a scarf and bring your gloves – just in case.
This salad is a harmony between winter and spring foods. Warm, earthy beets and crisp, spring spinach. This simple salad hits the spot when you want a hearty side or a light but satisfying dinner.
Serves 2 as a side dish
Ingredients
- Few handfuls of spinach
- Small handful of pistachios
- 1 large beet (peeled, raw or cubed and roasted)
- 1/2 ripe avocado, sliced
- 2 tbsp. balsamic vinegar
- 2 tbsp. agave nectar
- 1/4 cup filtered water
- salt and pepper to taste
Directions
- Toast pistachios in a dry skillet for 3-5 minutes, watch them closely as nuts can burn quickly, then remove from heat.
- Place raw or roasted, cubed beet in a high-speed blender with balsamic vinegar, agave, salt and pepper and enough water to thin the dressing as it blends.
- Assemble spinach on salad plates or in bowls, divide sliced avocado, toasted pistachios and top with pureed beet dressing
