Two of my closest friends, the Hillmans, made me this salad a few times…and life just has not been the same since. While it will never taste the same as when they make it (no one else’s recipes ever taste the same when you try to re-create yourself. hmph!) it was a close second.
Started off with two BIG (or 4-5 small) beets roughly chopped. You can use golden or red…or both(!!). Spread the beets on a roasting pan and cover halfway with vinegar (red wine vinegar for the red beets or white wine vinegar for the goldens). I roasted them for about an hour on 400. I had to add more vinegar a few times but ultimately you want close to none left. The beets should be tender and juicy.
Add the roasted beets to a bowl full of spinach leaves. Chop up some avocado (I did about 2 per beet used) and throw that in the bowl. Add a 1/2 C of toasted pine nuts. Drizzle a little olive oil over it all, toss and serve. I added a handful of soy nuts as I had them on hand and I love them dearly in anything. Fresh cracked pepper is also really wonderful on top.
The buttery richness of the avocado really cuts through the tanginess of the beets and the crunch of the nuts is really great with all the other soft ingredients.
This could be used as a side dish but be warned - it is EXTREMELY filling. So small portions would be key for sides. I, for one, generally need a nap after eating a big bowl of this.