Recipe of the Week: Spinach and Beet Salad

Our spinach is finally ready to harvest at the farm! Spinach provides many important nutrients, including vitamin A, vitamin K, and iron. Combine this healthy green with the natural energy and high nutrient content of beets, and you have a recipe that is both delicious and healthy! Spinach and Beet Salad adapted from Ingredients 2 large beets, trimmed 8 ounces spinach 1/3 cup crumbled goat cheese 1/2 cup toasted walnuts 2 tablespoons olive oil 1 tablespoon red wine vinegar 1/2 teaspoon salt 1/4 teaspoon pepper OPTIONAL: Fresh rosemary 1. Preheat oven to 425°F. Place beets on a baking sheet. Roast until fork tender, about 1 hour depending on size of the beets. When cool enough to handle, peel beets and roughly chop. 2. Place spinach, beets, goat cheese, and walnuts in a large bowl. 3. In a small bowl, whisk together olive oil and vinegar. Whisk in salt and pepper, and rosemary, if desired. Pour dressing over salad and toss to combine. Over the summer we will post recipes featuring fresh ingredients that we are growing on Common Good City Farm. Check back weekly to see what we are harvesting!