Apple and Spinach Salad with Grated Beets

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!

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