Spinach and Beet Salad with Balsamic Dressing2 (6 ounce) bags baby spinach2 red beets, peeled and diced2 yellow beets, peeled and diced1 (14 ounce) can hearts of palm, sliced2 Persian cucumbers, thinly sliced¼ cup toasted slivered almondsDressing:¼ cup balsamic vinegar1 tablespoon fresh minced garlic1 tablespoon Dijon mustard2 teaspoons brown sugar¼ teaspoon salt¼ teaspoon pepper2/3 cup olive oilTo roast beets:Preheat oven to 400 degrees. In separate pans, toss beets with about ¼ teaspoon kosher salt and drizzle with olive oil. Bake until caramelized – about 1 hour, stirring every 20 minutes. Leave to cool.To prepare dressing: Mix together vinegar, garlic, mustard, brown sugar, salt and pepper. Whisk in olive oil.To assemble: In a large bowl, combine spinach, beets, hearts of palm, cucumbers and almonds. Toss to coat with dressing. Serve immediately.These recipes were brought to you by gourmetkoshercooking.com.Follow @JPost_Lifestyle
Heavyweight salads
Summer living is filled with salads and other light fare, but it doesn’t have to be boring. Try these tasty options.
Spinach and Beet Salad with Balsamic Dressing2 (6 ounce) bags baby spinach2 red beets, peeled and diced2 yellow beets, peeled and diced1 (14 ounce) can hearts of palm, sliced2 Persian cucumbers, thinly sliced¼ cup toasted slivered almondsDressing:¼ cup balsamic vinegar1 tablespoon fresh minced garlic1 tablespoon Dijon mustard2 teaspoons brown sugar¼ teaspoon salt¼ teaspoon pepper2/3 cup olive oilTo roast beets:Preheat oven to 400 degrees. In separate pans, toss beets with about ¼ teaspoon kosher salt and drizzle with olive oil. Bake until caramelized – about 1 hour, stirring every 20 minutes. Leave to cool.To prepare dressing: Mix together vinegar, garlic, mustard, brown sugar, salt and pepper. Whisk in olive oil.To assemble: In a large bowl, combine spinach, beets, hearts of palm, cucumbers and almonds. Toss to coat with dressing. Serve immediately.These recipes were brought to you by gourmetkoshercooking.com.Follow @JPost_Lifestyle