BEET, PEACH, AND SPINACH SALAD WITH PISTACHIOS AND  HONEY MUSTARD VINAIGRETTE

Ingredients

The Salad:

2 large beets

4 peaches, pitted and cut into slices

8 ounces baby spinach

1 cup micro greens

½ cup pistachios, rough chopped

 

The Dressing:

¼ cup Hellmann’s Light Mayonnaise

1 tablespoon grainy mustard

1 tablespoon honey

1 tablespoon rice wine vinegar

¼ teaspoon salt

¼ teaspoon black pepper

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, sliced peaches, and pistachios 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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