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
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
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.