Spinach, Artichoke, & Roasted Beet Salad

Rachel Ricks

Whenever I make this salad most people get the recipe from me before leaving the baby shower, family party, etc. It is a unique salad that is also pretty with the golden beets.

Serves 6-8

1/1/2 lbs. gold beets
2 (14 oz.) cans artichoke hearts, drained
1 Tbsp. extra virgin olive oil
1/2 lb. baby spinach, long stems removed
1/1/2 cups Spicy nuts*
1/4 lb. shaved Montasio cheese
Salt and pepper

Cook beets in cold salted water until tender. Drain and let cool before removing skins.
Preheat oven to 500 degrees. Cut beets in wedges and place on a baking sheet. Cut artichokes in half and add to baking sheet. Drizzle with olive oil and roast about 20 minutes. Remove from oven and set aside. In a large bowl, toss baby spinach with beets, artichokes, and a splash of Lemon Vinaigrette*. Plate and sprinkle with spicy nuts. Top with shaved cheese and salt and pepper to taste.

*Spicy Nuts
-Makes 2 cups

1/2 cup sugar
2 Tbsp. vegetable oil
2 cups unsalted mixed nuts- pecans, hazelnuts, almonds, cashews, walnuts, Brazil nuts
1 1/2 tsp. cumin
1/2 tsp. red pepper flakes

In a sauté pan over low heat, stir sugar and oil with a wooden spoon until sugar is completely dissolved. Add nuts, cumin, and red pepper flakes. Toss with the sugar syrup until mixture is golden brown, making sure nuts are completely coated. Transfer the hot mixture onto a lightly greased cookie sheet, spread, and let cool. When nuts have cooled, break apart with a wooden spoon.

*Lemon Vinaigrette
-Makes 1 cup

1/2 cup extra virgin olive oil
1/2 cup freshly squeezed lemon juice
1/2 cup finely chopped Italian parsley
1 Tbsp. brown sugar
Salt and pepper

Whisk together all ingredients
-Good warm or cold, on fish, salads, chicken, or fruit.