Beet Salad

After a weekend of camping and downing smores like it is a full time job, I needed a salad this week!  But I'm over the usual and was craving something different and colorful; I saw some beets at the grocery store that looked pretty good and grabbed them as one of the main fixings for our Monday night salad supper.

What you need:

-About 3 large beets
-2 tablespoons Balsamic vinegar
-Sea Salt (or regular salt) & black pepper
-Olive Oil
-Spinach greens
-1 box of crumbled Feta cheese
-2 Drops of organic honey (optional)
-1/2 a cup of chopped walnuts

How to:

Prepare your beets by washing, peeling and then chop them into very small cubes, something with the measurements of around 1/4 of an inch in width and length--basically you want them small.  Lay the beets spread out in a baking sheet, season with salt & pepper; drizzle olive oil and the 2 tablespoons of balsamic vinegar--as well as the optional honey.  Mix around in the baking sheet and stick in the oven at approximately 385 degrees for about 20 minutes, until tender.  Once cooked, set these on the counter to cool off a little while you wash your spinach.  This salad actually works when being assembled once you  are ready to eat.  Pour the beets and any liquid contents from the pan over the spinach in your salad bowl, add the crumbled feta cheese and chopped walnuts and toss.  The sweetness of the beets interacts wonderfully with the feta cheese, and the remaining olive oil/balsamic vinegar from the pan serves as a bit of a dressing (feel free to drizzle a little over the salad itself if there is not much remaining in the beets pan), and the walnuts give a nice crunch.  Healthy and tasty!