For the first time in several years we have had a good crop of beets from our garden. Lately, we have been grating them raw into this light and refreshing salad. It is a versatile recipe that could include shaved fennel and toasted nuts or even some cheese. The inspiration for this recipe came from my husband’s colleague Kim. It is a pretty salad and would be a colorful addition to any Thanksgiving or Christmas table.
Spinach, Beet and Apple Salad with Maple Balsamic Vinaigrette
1 (6 oz.) pkg. baby spinach, rinsed
3 green onions, thinly sliced
2 medium red beets, peeled and grated
1 small Persian cucumber, peeled and chopped
1 large green apple, peeled and chopped
6 pitted dates, sliced
salt and pepper to taste
Maple Balsamic Vinaigrette
1/4 c. extra virgin olive oil
2 Tbsp. maple syrup
1 Tbsp. balsamic vinegar
1/2 tsp. kosher salt
freshly ground black pepper to taste
Combine salad ingredients in a bowl. Whisk the vinaigrette ingredients then drizzle over the salad just before serving. Serves 6.