This salad combines different flavors which play off one another: tart and sweet, earthy and peppery, fresh and cooked.
Spinach and beet salad with goat cheese, pine nuts, and grapefruit
Makes 2 or 3 servings
1 Small Beet, cooked
3 cups Spinach
2 tablespoon Pine Nuts
1 tablespoon Goat Cheese
5 slices of Grapefruit
1 tablespoon Red Wine Vinegar
⅓ teaspoon Agave Nectar
2 squeezed slices of Grapefruit
4 tablespoon Olive Oil
1) To make salad dressing: Mix vinegar, agave nectar, pepper, squeeze the juice of 2 slices of grapefruit, then add olive oil and mix well, until emulsified.
2) Cut beet in half and then slice each half into small thin slices. Cut each grapefruit slice in half.
3) Place spinach on each serving plate, sprinkle with dressing. Place sliced beets, grapefruit and pine nuts over spinach, sprinkle with more dressing. Crumble goat cheese on top.