Spinach & Beet Salad with Goddess Dressing
Prep time: 
Cook time: 
Total time: 
Serves: 2 salads & several servings of dressing
 
A fresh spring salad of spinach and baby beets, gets a kick from a quick & healthy version of green goddess dressing. This is easy and light and not to mention, very tasty!
What to get:
For Salad (2 large servings):
  • ~ 3 cups fresh spinach, cleaned & roughly chopped
  • 1 package baby sugar beets (~5 small beets), pre-cooked & chilled (or fresh cooked, cooled)
  • ¼ red onion, thinly sliced
  • ~1/2 cup goat cheese crumbles
  • ½ cup pistachios, toasted & salted
  • 1 honey tangerine, peeled, de-seeded & segmented
For Green Goddess Dressing:
  • 1 cup plain Greek yogurt
  • 3T light sour cream
  • 2T white wine (I use Chardonnay)
  • ½ cup fresh flat leaf parsley, chopped
  • 3 T fresh chives, chopped
  • ½ large ripe avocado (or 1 small avocado)
  • 1.5 T fresh lemon juice
  • ¼ tsp lemon zest
  • 1 clove fresh garlic, minced
  • ⅛ tsp sea salt
  • ⅛ tsp finely ground black pepper
What to do:
Make Dressing:
  1. In food processor or blender, combine: yogurt, sour cream, salt, pepper chives, parsley, garlic, lemon juice, zest, and pulse to mix well.
  2. Next add white wine and avocado, and blend till smooth consistency with no large chunks.
  3. Transfer dressing to bowl and store in fridge until ready to use.
Make Salad:
  1. In pan on stove, lightly toast the salted pistachios for a minute or so, stirring constantly, then chop coarsely, and set aside.
  2. Roughly chop cleaned spinach and toss with ~1 tablespoon (or more to your taste) of green goddess dressing, and put into bowl.
  3. To spinach add the sliced beets, tangerine segments, red onion, goat cheese crumbles & pistachios to desired amounts.
  4. Top salad with extra green goddess dressing as preferred.
Notes:
This recipe is easy and can be made in under 30 mins.The green goddess dressing will save in the fridge well for over a week. The dressing is also delicious on proteins, tacos, and for dipping veggies! It will be on the thicker side, you can thin out with a little extra white wine, or water, if desired. You can add more or less of any salad component to your taste and double for more people. I plate these salads in individual bowls so toppings are consistent in each serving.
Recipe by the dinnervine at http://www.dinnervine.com/2013/03/spinach-salad-green-goddess-dressing/