I always forget that I like beets, and you should too (like them that is, not forget about them). They’re sooooo delicious and I’m sure they’re full of things like antioxidants, or probiotics, or carbon offsets or something beneficial. I’m giving you a highly adapted and free-wheeling version of the recipe from the book because of various mental lapses that prevented me from having all of the necessary ingredients for this salad (one of which was goat cheese so go ahead and add that if you wish). Still, it was amazing and I continue to be impressed with the salads in this book. None of the ingredients are earth-shattering and yet the end result always seems entirely new and delicious.
Baby Spinach with Beets and Toasted Walnuts
Adapated from Perfect One-Dish Dinners, by Pam Anderson
In a salad bowl place one 5 oz. package of baby spinach, one 16-oz. jar of sliced beets (drained), and 1/4 cup chopped toasted walnuts. Just before serving, drizzle 3 tablespoons of olive oil, a pinch of salt and pepper over the mixture and toss. Then drizzle 1 tablespoon balsamic vinegar over and toss again. Serve and wonder why you don’t add beets to more dishes.