Monday, February 28, 2011

Spinach and Beet Salad with Blue Cheese Dressing

Here is a quickie that's super tasty. Nice with a pureed soup or grilled meat.

Spinach and Beet Salad with Blue Cheese Dressing
Serves 4

  • 2 tbsp pumpkin seeds
  • 1 shallot, sliced
  • 8 cups of washed and torn up spinach
  • 1/2 cup diced pickled beets
  • Light blue cheese dressing

  1. Heat a dry saute pan over medium high heat
  2. Toss the pumpkin seeds in the pan and heat until brown and plump
  3. Remove the seeds and set aside
  4. If you wish you can saute the shallots, add oil to the pan and saute until soft and golden. (but you can serve them raw in the salad)
  5. Divide the spinach, beets, shallots and pumpkin seeds between 4 salad plates.
  6. Drizzle with the blue cheese dressing.

Yes it is that simple. Elegant. Impressive. Easy. Done!

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