Spinach Salad with Shredded Beets
1 ½ pounds fresh spinach leaves
1 large beet
1 ripe whole avocado
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.
Cut ends of beets and peel off outer skin. 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 add to salad. Top with toasted walnuts and dressing. Adjust seasoning as you like it. If don’t like the idea of beets being raw, feel free to lightly sauté them or roast them then add to salad. I prefer the taste and texture of them raw in this salad. YUM!
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.