Beet and Leek Salad
For the salad:
2 Small to medium beets
2 Small to medium leeks
2 Tbs Coarsely chopped cilantro
A Handful of fresh raspberries
For the dressing:
½ C Coarsely chopped walnuts
4 Garlic cloves, diced
1 ½ Tbs Apple cider vinegar
3 Tbs Sesame oil
1 tsp salt
¼ tsp Teeny Tiny Spice blend of choice
Preheat the oven to 425°F.
Put the beets in a covered dish or wrap individually in aluminum foil and roast in oven for about 1 ½ hours, or until a knife slides smoothly through the center of each beet.
While the beets are cooking, put the leeks into a pot of water, bring to a boil, reduce heat to a simmer and let them cook for 10 minutes. Remove them from the heat and immediately put them under cold water.
Remove the leeks from the water and slice each one into 2 inch sections. Set aside.
Combine all of the dressing ingredients well and set aside.
Remove the beets from oven when cooked through and let them cool. Peel each beet, cut each in half and then into ½” to ¾” chunks.
To combine the salad: On each plate, lay some beets down first, top with greens and one or two leeks, more beets, more greens and drizzle the dressing over. Sprinkle the raspberries over the salad to finish.