Grilled Beet, Apple, and Spinach Salad With Strawberry Vinaigrette
Add grilled chicken or salmon to make this salad a complete meal!
All of the ingredients were provided by Shop Rite. They have an amazing produce department with local and organic fruit and vegetables.
Ingredients
- 2 whole beets (red or gold)
- 1 teaspoon olive oil
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
- 2 cups baby spinach
- 1 apple, washed and diced
- 1-2 ounces goat cheese, crumbled
- 5 pecans, chopped
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- 1/2 cup fresh strawberries
- 1/2 tablespoon extra-virgin olive oil
- 1/2 tablespoon balsamic vinegar
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 teaspoon dried tarragon
- 1/2 teaspoon raw and local honey
Directions
Prepare the dressing by placing all the ingredients in a blender. Pour dressing into the bottom of a quart-sized, wide-mouth mason jar.
Heat your grill to medium-hot temperature. Rinse, peel, and slice the beets. Place in a bowl, drizzle with olive oil and season with salt and pepper. Toss to coat evenly. Place the slices on the grill, and cook on each side for about 10 minutes or until tender. Remove from the grill and allow to cool. Cut slices in half and set aside.
To prepare you salad add baby spinach to the bottom of a platter or salad bowl. Top with beets, apple slices, crumbled goat cheese and pecans.
To make the salad dressing: Add all ingredients in your blender and pulse until smooth. Pour into a bowl or jar and drizzle over salad before serving. Dressing can be made 1 day in advance and stored refrigerated in a sealed container.