Serves 6; Recipe by Courtney McDonald
-3 small red beets, washed and trimmed of stems and tails
-2 ripe pears, any variety
-2 cups spinach, triple washed, stems removed
-1/4 cup thinly sliced red onion
-1 1/2 Tbsp balsamic vinegar
-1/3 cup extra-virgin olive oil
-1/2 cup chopped toasted walnuts
-salt and pepper, to taste
Steam the beets until tender when pierced with a paring knife, about 30-35 minutes. Set aside until cool enough to peel, but still warm. Peel while warm and cut into sixths. Set aside in a warm place.
Wash the pears. Cut in half lengthwise and remove core. Slice into 1/8 inch slices and set aside briefly. In a large salad bowl, place the spinach and red onion. Add the pears and balsamic vinegar and toss to coat evenly. Slowly add the olive oil, tossing at the same time. Season with salt and pepper. Add the warm beets and toss in to lightly
wilt the spinach. Garnish with walnuts and serve immediately.
*This salad would also be great with a little added goat or blue cheese!