Colorful and nutritious, this vibrant red salad can be made roasted or canned beets, or even raw grated beets if you prefer. Cookbook: Everything Vegan by Jolinda Hackett
Ingredients:
3-4 small beets peeled and chopped
water for boiling
Spinach or other green lettuce
1 cup strawberries, sliced
1/2 cup pecans, chopped
1/4 cup olive oil
2 Tbl red wine vinegar
2 Tbl agave nectar
2 Tbl orange juice
salt and pepper to taste
Directions:
Boil beets in water until soft about 20 minutes, let cool.
In a large bowl, combine spinach, strawberries, pecans, and cooled beets.
In a separate small bowl, whisk together the olive oil, vinegar, agave nectar, and orange juice and pour over salad, tossing well to coat.
Season with salt and pepper, to taste.
Comments are closed, but trackbacks and pingbacks are open.