How To Make Spinach, Beet And Walnut Salad

Remove the stem and root end of the beets and boil/steam for 20 minutes.


Chill and then slice the beets.


To a bowl, add the shallots, sherry vinegar, and walnut oil and season with salt and pepper.


To the bowl, add the belgian endive and arugula and toss.


Plate the salad surrounded by the beets.


Drizzle with olive oil and season with salt. Serve with a toasted crostini with soft goat cheese.