Maybe it’s my Scandinavian heritage, but I cannot resist pickled beets. This salad incorporates a quick beet pickle, fresh spinach, tangy chèvre and the lovely tender green beans that I just picked this morning. A garnish of minced sage lends a peppery note.
2 medium beets, scrubbed, peeled and cut into 6 wedges each
1 large handful of tender young green beans
6 cups baby spinach, washed
2 – 3 oz. chevre
1/4 cup Balsamic vinegar
1/4 good quality extra virgin olive oil
2 TBS raw apple cider vinegar
1/4 tsp salt ( I prefer pink Himalayan)
1/8 tsp freshly ground pepper
two leaves of fresh sage, minced
Fill a medium sized pot with water and 1 tsp salt, and bring to a boil. Drop the green beans in and allow them to blanch for about 1 minute. Remove with a slotted spoon to a small bowl and set aside to cool. Put the beets into the water and boil until barely tender, about 15 minutes. Meanwhile, mix together the salad dressing ingredients in a jar. Remove beets to a small bowl. When cool enough to handle, cut each wedge into several slices and coat with half the dressing. Chill the pickled beets and blanched beans for at least an hour, until you are ready to serve the salad.
To serve, divide the spinach among four large plates. Top with the
pickled beets, crumbled chevre, then the beans, drizzle the rest of
the dressing over the spinach, and finally, the minced sage. Enjoy!