Spinach and Beet Salad with Crispy Shallots

STORY

A few days ago I met a friend for Happy Hour at LITM. LITM does these fantastic mini martinis for $3 that are deadly if you don’t eat something before or during the consumption. Those martinis gives new meaning to the phrase “small but mighty.” Anyway, I was quite hungry when we met, and I tried a delicious spinach and beet salad with crispy onions. I thought, it was the perfect recipe to share with others. Here is my interpretation of their recipe. Quick, vegan, but so full of mouth-watering flavor. Healthy has never tasted better. The steps:

Grab a couple handfuls of clean spinach:

Place beets and tomatoes on top of the spinach:

Sprinkle on Crispy Shallots:

Drizzle Shallot Marsala Wine Vinaigrette over the salad:

Now, the recipe.

RECIPE

• Prep Time: 5 – 10 minutes
• Cook Time: None (except the beets, which you can cook ahead of time)
• Total Time: 5 – 10 minutes

TOOLS

• Chef’s knife
• salad spinner
• 1 plate

INGREDIENTS

2 handfuls of fresh spinach (freshly washed with the stems trimmed off)

1 handful of cherry or grape tomatoes (I used some amazing heirloom tomatoes – if you can find them, use those!)

¼ cup sliced beets

1 tbsp of crispy shallots (see recipe)

1 tbsp of Shallot and Marsala Wine Vinaigrette (see recipe)

pepper to taste

METHOD

1. Drain water from spinach using a salad spinner, and place on plate.
2. Chop cherry or grape tomatoes in half and place tomatoes on top of the spinach.
3. Add ¼ cup of sliced beets to the salad.
4. Sprinkle 1 tbsp of crispy shallots over salad.
5. Drizzle with 1 tbsp of Shallot and Marsala wine vinaigrette.
6. Add Pepper to taste, and eat your healthy salad.

(Photo Credits: Matthew G. Piccolo)