Beets & Spinach Salad from Ojo’s Farm
Ingredients
- Beets
- Organic Spinach
- Chives
- Goat Cheese
- Chives
- Balsamic vinegar
- Dijon Mustard
- Local Honey
- Medium Shallot
- Olive Oil
- Salt
- Pepper
Preparation
Spinach & Beet Salad
- 2 Lg. beets roasted, peeled, and small diced
- 1 lb. organic spinach, washed, and torn into bite size pieces
- 1 small bunch of chives, sliced thin
- 8 oz. of goat cheese rolled into small balls
- Chop chives; roll into small balls of goat cheese
- Top the spinach with the balls of goat cheese/chives and diced beets
Balsamic Vinaigrette Dressing
- In blender, puree: 1 C. Balsamic vinegar, 3 T. Dijon mustard, 1 med. Shallot chopped
- Add ½ C. Local honey
- Slowly add 3 C. olive oil until emulsified
- Salt & pepper to taste
Note
In season, Spinach and Beets are supplied by Ojo’s 2-acre on-site farm.
Recipe courtesy of Ojo Spa
VP Brand Consultant & Creative Strategy at Mindful Media Communications
Shanon Hoffman is the founder and publisher of Healing Lifestyles & Spas, an independent wellness publication she has led since 2009. A brand strategist and creative director with 20+ years of experience in mission-driven wellness and clean beauty brands, Shanon has been a leading voice in spa, natural beauty, and mindful living media. She is the founder of the Annual Earth Day Beauty Awards and has collaborated with some of the most respected names in the wellness industry.
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