Dwight Schrute made us work on the farm out in Sisters for 3 weeks before he gave up this little gem. That explains why it has been awhile since our last post.
Ingredients
2-3 large red beets
1/2 cup sherry vinegar
1 teaspoon Dijon mustard
1/4 teaspoon agave nectar or honey
1 clove minced garlic (or less)
3/4 cup olive oil
Salt and pepper to taste
1 pound spinach, chopped
1/2 cup walnuts or hazelnuts
1/2 cup sherry vinegar
1 teaspoon Dijon mustard
1/4 teaspoon agave nectar or honey
1 clove minced garlic (or less)
3/4 cup olive oil
Salt and pepper to taste
1 pound spinach, chopped
1/2 cup walnuts or hazelnuts
1/4 cup crumbled blue cheese or chevre
Directions
Heat oven to 400°F. Cut stems off beets and place on a piece of aluminum foil on a baking sheet. Make a pouch out of the foil, sealing it tightly. Bake for 40 minutes. Remove from oven and let beets steam for 10 minutes. Open pouch to cool.
Meanwhile, whisk together vinegar, mustard, honey, and garlic in a small bowl. Whisk in the oils and season with salt and pepper. Set aside.
After beets have cooled, peel off the skins and cut the beet into bite-size pieces. Mix beets with half of vinaigrette, then mix spinach with the rest of the vinaigrette. Transfer greens to plates and top with beets, walnuts, and cheese.
Meanwhile, whisk together vinegar, mustard, honey, and garlic in a small bowl. Whisk in the oils and season with salt and pepper. Set aside.
After beets have cooled, peel off the skins and cut the beet into bite-size pieces. Mix beets with half of vinaigrette, then mix spinach with the rest of the vinaigrette. Transfer greens to plates and top with beets, walnuts, and cheese.
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