We love this salad! Fresh picked blueberries during the late summer can be frozen and served practically fresh, home canned beets, and baby spinach greens make it possible to serve any time of the year.
Ingredients:
Equivalent of 1 head of spinach
1 pint jar pickled beets quartered
1 1/2 cups blueberrries
3/4 cut roasted walnuts, coarsely chopped
3/4 cup feta cheese (or Sunny Pine chevre works fabulous too)
fresh ground pepper to taste
Sherry vinaigrette optional
Assemble ingredients and sprinkle with nuts, cheese, and black pepper. Dress with vinaigrette if you like, but we tend not to need one as the beets are pickled in vinegar and the flavor infuses into this salad beautifully.
Thank you Georgina for this great salad idea! https://soulandstomach.wordpress.com/
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