I purchased beets at the market again this week. I’m determined to find some interesting ways to prepare this vegetable. Recently, I posted about honey, balsamic, ginger beets and, inspired by the Raw Cooking Workshop that I attended, I decided that this time I would not cook the beets (which is very time consuming). I break a lot of the “rules” of raw foods, for example the tasty goat cheese that I added to the salad is not part of the raw food repertoire. I’m also not very creative with it yet. I’m sure that will come with practice though. For now, salad is a start.
Spinach, Beet, and Goat Cheese Salad with Vinaigrette
- 2 handfuls of spinach, enough to fill each salad bowl about ¾ full – approximate cost $1.00
- 1 beet, sliced into thin, spaghetti-like pieces – approximate cost $0.50
- 50 grams of goat cheese, crumbled – approximate cost $1.75
- Balsamic vinegar – approximate cost $0.10
- Tear spinach into bite-sized pieces and place in a salad bowl
- Top with beet slices and goat cheese
- Drizzle with a balsamic vinegar
Note: I did not attempt to toss this salad. I prepared individual servings.
Makes 2 servings (approximate cost: $1.68 per serving).
This salad looked so good even the cat wanted to try! 🙂
(Unfortunately for her, I did not share)