BEET AND BLUEBERRY SALAD WITH SLIVERED ALMONDS, GOAT CHEESE AND POPPY SEED VINAIGRETTE

Ingredients

The Salad:

2 large beets

8 ounces baby spinach and mixed greens

1 cup micro greens

1 pint blueberries

½ cup slivered almonds

2.5 ounces goat cheese crumbles

The Dressing:

¼ cup milk

½ cup mayonnaise

1/3 cup sugar

2 teaspoons poppy seeds

2 teaspoons cider vinegar

Instructions

Cut the stems and leaves off the beets and save them for another use (check out my ‘Crustless Clean-Out-The-Fridge Quiche’).

Place the beet roots in a large pot and cover them with water by 2”.  Bring to a boil and reduce to a low boil and cook for 40-50 minutes until they are tender when you insert a steak knife into the center.  Dump out the hot water and cover the beets with cold water.  Let cool for 10 minutes or until they are cool enough to handle.  Rub all of the skins off with your hands under cold running water.  Chop into bite size pieces and set aside.

To make the salad place the spinach and greens in a large bowl.  Layer the chopped beets, blueberries, slivered almonds, and goat cheese on top of the greens.

Whisk all of the dressing ingredients together in a small bowl.  Drizzle about half of the dressing over the salad and lightly toss.  Add more dressing as desired.

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