1 ½ pounds fresh spinach leaves
1 whole beet
1 Tablespoon toasted walnuts
3 Tablespoons Walnut Oil or Olive Oil
1 Tablespoon red or white wine vinegar
1 teaspoon Dijon mustard
sea salt and pepper to taste
In a small bowl, using a whisk, combine the mustard and vinegar. Slowly whisk in the olive oil until mixed well. Add salt and pepper to taste. Set aside.
Place washed spinach leaves in salad bowl.
Peel and rinse beets. Using a hand grater or food processor, grate the beets to a medium shred. Place on top of the spinach.
Cut avocado in half. Remove pit. Using a knife or spoon, scoop out slices of avocado and place on top of beets. Add walnuts and dressing.
Toss using salad thongs or two forks.
How To Toast Walnuts:
Place nuts in a sauté pan and heat over medium heat and stir occasionally. Watch so they don’t burn – they should be “toasted” in about 5 minutes – you will see them looking browner as they toast.
Note: Raw beets are less sweet and earthy when they are boiled or roasted. If you can’t resist cooking them, quickly sauté them in some olive or grape seed oil then cool and add to the salad.