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Ingredients
- Dressing:
- 1/2 tablespoon red wine vinegar
- 1/2 tablespoon shallot or red onion minced
- 1 teaspoon Dijon mustard
- Dash sea salt
- Freshly ground black pepper
- 2 tablespoons olive oil
- Salad:
- 4 cups baby spinach leaves
- 1/4 cup whole or chopped toasted walnuts
- 1 beet cooked and chopped into small pieces
Ingredients
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Instructions
- Place spinach and beets in a salad bowl, toss until well mixed
- Add all of the ingredients for the dressing into a blender or shake well in a mason jar, and blend until mostly smooth. Pour the dressing over the salad and toss lightly until coated. Top with walnuts.
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