SPINACH SALAD WITH ROOT VEGGIES AND BASIL VINAIGRETTE
For 2 servings:
4 c spinach leaves
1 small sweet potato
1 medium beet
1 small avocado
1/2 tbsp red onion
1/4 c farro
2 tbsp goat cheese
1 tsp fresh dill
Preheat oven to 400 degrees f.
Wash and wrap the beet into tin foil. Wash and poke the sweet potato with a fork 5 times. Place both the sweet potato and wrapped beet onto a baking sheet. Allow to cook until soft- about 15 mins. Once soft, take out of oven- set aside to cool.
Cook farro according to package directions. Once cooked- set aside.
Once cool, unwrap beet from tin foil. Under running water peel off the skin of the beet. Cut beet into bite size pieces.
Peel off the skin of the sweet potato and cut into bite size pieces.
Make basil dressing- recipe below.
Mix spinach with 2 tbsp basil dressing.
Slice avocado and red onion into thin slices- set aside.
To plate; lay spinach onto plate, layer beets, sweet potato, farro, avocado, red onion and goat cheese. Drizzle a little more of the dressing over the top and garnish with fresh fill sprigs.
INGREDIENTS FOR BASIL VINAIGRETTE:
2 c fresh basil leaves
1 tsp shallot
1 garlic clove
2 tsp red wine vinegar
1/4 c olive oil
pinch of red pepper flakes
pinch of salt
Wash and de-stem basil leaves.
Take off skin of shallot and garlic clove.
Place basil leaves, shallot, garlic, red wine vinegar, olive oil, red pepper flakes and salt into a Nutri bullet. Blend on high until well combined.
Adjust seasonings if necessary.