1 cup boiled and cubed red beets
1 cup boiled and cubed golden beets
3 cups loosely packed raw baby spinach
1 small shallot, finely chopped
3 tbs quality olive oil
1 tbs wine vinegar
salt and pepper to taste
2 slices halloumi cheese (optional)
• Mix oil, vinegar, salt, pepper, and shallots.
• In separate containers, add ⅓ of the dressing on red and ⅓ on golden beets. Let them absorb it for an hour.
• When ready to serve, sauté the cheese lightly.
• Toss spinach with remaining dressing. Plate the spinach, add the beets decoratively on top and serve the heated cheese on the side.
Serves two.
Makes a colorful first course. A dry white Riesling from Germany would match this salad nicely.