Ingredients
The following ingredients have 3 Servings
- Salad
- 2 cups baby spinach (tightly packed)
- 1 cup pickled beets and onions
- 1/4 cup raspberries
- 1/4 cup blue berries
- 1/3 cup pecans
- 1/3 cup gorgonzola crumbles
- Pickled Beets
- 2 beets (sliced thin)
- 1/2 red onion (sliced thin)
- 1 1/2 cups of water
- 1 1/2 cups of white vinegar
- 1/3 cup of white sugar
- 2 tablespoons of salt
- 2 cloves of garlic – crushed
- 1 teaspoons of oregano
- 1/2 teaspoon of coriander seeds
- Dressing
- ¼ cup olive oil
- 2 Tablespoons white balsamic vinegar
- 1 Tablespoon soy sauce
- 1 teaspoon honey
Instruction
- Add all the pickling ingredients into a large pot and bring to a boil.
- In the meantime add your beets and onions to a canning jar.
- When the pickle solution has boiled, pour it over the beets.You may have extra pickling juice so either throw away or save for another jar.
- Let pickled beets cool and then add a lid and put in the refrigerator over night.
- The next day arrange the spinach on a large platter.
- Layer some of the beets and onions on top and then continue with the berries, pecans and gorgonzola and set aside.
- Whisk the olive oil, vinegar, soy sauce and honey in a bowl and serve along with the salad.
