If the green veggie isn’t doing it for you, mix it up. Not only will you be able to experiment with different textures, but varying your diet means incorporating a greater range of vitamins and nutrients (hint: the darker the pigment the better!). Try this tasty starter:
Beet and Spinach Salad
For the salad:
2 small beets or 1 medium beet, peeled and ends trimmed
1 teaspoon balsamic vinegar
2 teaspoon sherry vinegar
Salt
1 tablespoon extra virgin olive oil
5 to 6 ounces stemmed, washed and dried fresh spinach, or 1 bag baby spinach
Handful of coarsely chopped walnuts
1 ounce blue cheese, crumbled (about ¼ cup)
1 to 2 tablespoons minced chives, dill, parsley, or tarragon, to taste
For the dressing:
1 tablespoon plus 1 teaspoon fresh lemon juice or sherry vinegar (or a combination)
1 small garlic clove, put through a press or pureed
Salt or fleur de sel
1 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
Instructions:
1. Spiralize the beets using the slicer blade. Take up handfuls of the spiralized beets and cut into smaller circles or half-moons. Wide beets may come off the blade in slices rather than long spirals.
2. Bring 1 to 2 inches of water to boil in a steamer. Place the spiralized beets in the basket; cover and steam 15 minutes. Test for doneness. They should be tender to the bite and tasty. If they are al dente, steam for another 5 minutes. Remove from the heat and transfer to a bowl. Toss with the balsamic vinegar, the 2 teaspoons sherry vinegar, salt to taste, and the 1 tablespoon olive oil. Let cool.
3. In a large salad bowl combine the spinach, walnuts, blue cheese, fresh herbs, and beets.
4. In a small bowl or measuring cup, whisk together the lemon juice or sherry vinegar, garlic, salt, and Dijon mustard. Whisk in the olive oil. Just before serving, toss dressing with the salad.
Beet and Spinach Salad from SPIRALIZE THIS! by Martha Rose Shulman. Copyright © 2016 by Martha Rose Shulman. Used by permission of Houghton Mifflin Harcourt. All rights reserved.