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Beet Salad

Print Recipe
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 head lettuce chopped
  • 2 cups baby spinach
  • 1 ¾ cups 14 oz. sliced pickled beets, drained
  • ½ red onion chopped
  • ½ cup walnuts
  • ½ lb sunchokes sliced in thin rounds
  • ½ cup crumbled feta cheese optional
  • ½ lb snow peas cut into bite-sized chunks

Method
 

  1. Toast walnuts in a small pan over medium heat, 3 to 4 minutes, then let them cool
  2. Combine chopped lettuce, spinach, beets, onion, and toasted walnuts in a salad bowl
  3. Arrange sliced sunchokes, feta cheese and snow peas on top
  4. Dress salad with your favorite homemade vinaigrette, or use the recipe for Blood Orange Vinaigrette, below

Notes

Serves 4
adapted by Marty Cedarland

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