I’m talking staples today! It’s funny how sometimes I don’t think to blog about the everyday staple dishes that we cook in a pinch after work. Either they don’t feel “special” enough, or they don’t feel like recipes because I’m often just throwing things together. Enter this spinach salad with beets, hearts of palm, and citrus – it’s one of our go-to recipes that I make probably once a week!
The spinach I’ve used here is the very first crop we’ve been able to harvest from our rooftop garden this year. It’s so exciting to see the little budding plants wriggle their way through the soil’s surface! Our spinach crop didn’t do very well last year, so I’m loving that it’s flourishing this year. (Strange how every year can be so different!)
I never liked beets until we started growing them in our garden three years ago, but now I absolutely love them in a spinach salad. Unfortunately these beets are from the grocery store and not our garden – we’ll have to wait a few more months for those! Another ingredient in this salad that really packs a flavour punch are the hearts of palm. I had never heard of hearts of palm until I met J. J loves hearts of palm. And now I love hearts of palm. Hearts of palm are harvested from the inner core of certain palm trees, like the coconut palm. They taste sort of like an artichoke, and they come ready to go in a little tin, and all you have to do is slice them up and throw them into a salad – so easy! The orange slices add tang and sweetness, and then I’ve finished this spinach salad with a sprinkle of goat cheese, because I am absolutely obsessed with goat cheese, and no salad feels complete without it. ;)
I’ve tossed this spinach salad in a homemade red wine vinaigrette, which is also my staple salad dressing that I shake up to dress most of our salads. It only has three ingredients: olive oil, red wine vinegar, and mustard. Sometimes I add a teaspoon of honey, but not today. Today I used honey dijon mustard, which adds a little sweetness on its own. I prefer a more vinegar-y dressing to a more oil-y dressing, so you may have to adjust my quantities to your tastes.
I am counting down to the weekend! It’s a 3-day holiday weekend for us and J and I are heading to the Okanagan for wine drinking and tasty food and wine drinking… oh yes, the real reason we’re heading there – to look at a potential wedding venue. This will be Potential Wedding Venue #19. This is what happens when a girl does not spend any time thinking about her future wedding before getting engaged, does not know what she really wants, and is sticking to a tight budget. Wish us luck!
- a few handfuls of fresh baby spinach
- 1 beet, roasted, and cut into bite-size pieces
- 2 shoots of hearts of palms, cut into rounds
- 1 orange, peeled and cut into bite-size pieces
- half an avocado, cut into bite-size pieces
- crumbled goat cheese for garnish
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon honey dijon mustard
- freshly cracked salt and pepper
- In a large bowl, toss together all salad ingredients, except goat cheese. Make the dressing by putting olive oil, red wine vinegar, honey dijon mustard, and fresh salt and pepper into a small mason jar, seal, and shake to combine. Dress the salad, toss, and then sprinkle with crumbled goat cheese. Serve.
- The way I like to roast beets is to cut the top and bottom off the beet, peel, and then slice the beet into bite-size chunks. Place the beet chunks into an oven-safe dish, drizzle with olive oil and bake at 375 F for approx 30-40 minutes until tender.