It might sound like an odd combination, but this amazing recipe is a great way to incorporate some of the most amazing and flavorful produce available right now! (Plus, dying your apples hot pink with beet juice is a delightfully fun side effect!)
- 2 medium apples*
- 4 cups washed spinach or arugula*
- 2-3 raw beets*
- 1/2 cup crumbled feta cheese
- 1/2 cup sunflower seeds
Chop the apples into bite-size pieces. Remove the greens from the beets, cut off the stem and root ends. Wash thoroughly. (Optional: Peel beets – unnecessary since the grating process makes the skin virtually imperceptible.)
Grate the beets coarsely using a cheese grater. Add washed spinach to a large salad bowl. Toss with apples, beets, feta, and sunflower seeds.
For dressing, I recommend lightly drizzling portions with a simple homemade balsamic vinaigrette:
- 1 c. olive oil
- 1/2 c. balsamic vinegar
- 3 to 5 cloves garlic*, minced (optional)
- Salt and pepper to taste
Whisk together vinegar, and garlic. Gradually add the olive oil. Salt and pepper to taste.
*This product is available from Massachusetts farms in September!
Food in the 'Hood 