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Beet Salad


1 head lettuce, chopped
2 cups baby spinach
1 ¾ cups (14 oz.) sliced pickled beets, drained
½ red onion, chopped
½ cup walnuts
½ lb sunchokes, sliced in thin rounds
½ cup crumbled feta cheese, optional
½ lb snow peas cut into bite-sized chunks 


Toast walnuts in a small pan over medium heat, 3 to 4 minutes, then let them cool
Combine chopped lettuce, spinach, beets, onion, and toasted walnuts in a salad bowl
Arrange sliced sunchokes, feta cheese and snow peas on top
Dress salad with your favorite homemade vinaigrette, or use the recipe for Blood Orange Vinaigrette, below

Serves 4

adapted by Marty Cedarland