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Spinach Salad with Feta, Red and Golden Beets, Granny Smith Apples, Toasted Almonds and Cucumber Tarragon Dressing

Spinach Salad with Feta, Red and Golden Beets, Granny Smith Apples, Toasted Almonds and Cucumber Tarragon Dressing

Chef Margaret Fitzpatrick

Ollie's Downunder, www.olliesdownunder.com, Shelburne Falls, MA

Ingredients:

  • 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

Method:

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.