Chef Margaret Fitzpatrick
Ollie's Downunder, www.olliesdownunder.com, Shelburne Falls, MA
- 8 cups spinach
- 2 red beets
- 2 golden beets
- ¼ cup sliced almonds
- 1 Granny Smith apple
- ½ cup Feta cheese
- For the Dressing:
- ½ cucumber, peeled, seeded and roughly chopped
- 1 cup sour cream
- ½ cup mayonnaise
- 2 Tbsp rice wine vinegar
- 3 Tbsp fresh tarragon, finely chopped (or 1 Tbsp dried Tarragon mixed with vinegar)
- ½ tsp kosher salt
- Freshly ground black pepper
Wash and dry the spinach. Place beets in a pot of boiling water and cook until tender. Remove and dunk the beets in cold water. Remove and peel off the beet skins. Set aside.
Place the almonds on a baking sheet and cook, for 5 minutes (or until golden brown) in a 350 degree oven. Set aside.
Chop the cucumber into very small pieces. Using a whisk, mix all the ingredients together in a bowl. Add the cucumber.
In a bowl, combine the dressing with the spinach. To plate, layer the greens, the beets, then the apples. Finish with toasted almonds.