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Spinach and Beet Salad

November 22, 2012

“Fruit Basket”

(“Circa 1920” Polychromed Bronze-Clad / Hirsch)

[Courtesy of

I thank all the farmers for this bounty.  Four of my favorite things, spinach, beets, Gorgonzola and pecans.  There is no way this can go wrong.

Spinach and Beet Salad


  • 3 Beets and Greens (steamed, boiled or roasted or see recipe below) *
  • 1 Bag of Spinach/10 oz.  (washed and dried)
  • 1/2 C. Toasted Pecans
  • 1 T. Olive Oil
  • 1 T. Honey
  • 1/2 C. Gorgonzola Dolce

* See:  Buttered Beets and Greens with Dijon


  1. Chill the beets and greens for approx. 3 hours
  2. Toast pecans in the olive oil for a few moments; remove from heat and cool
  3. When pecans are cool toss with the honey and set aside
  4. When ready to serve: place spinach on chilled salad plates and add beets and greens
  5. Add a few pecans to each plate and sprinkle with Gorgonzola
  6. Pass the dressing ‘please’

Mustard Vinaigrette

Ingredients and Preparation

  • 1 Garlic Clove (minced)
  • 2 T. Balsamic Vinegar
  • 1 t. Dijon Mustard
  • 5-6 T. Extra Virgin Olive Oil
  • Pinch of Parsley (chopped)
  • Salt and Freshly Ground Pepper

In a small bowl or jar add the vinegar, garlic and mustard and mix well; slowly add the olive oil while whisking; add the parsley, salt and pepper/Taste and adjust seasoning.  Serve in a small bowl to pass at the table

(Serves 6)

Recipe from  (with some alteration love)

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