Beet, Citrus and Avocado Spinach Salad

I have never been a fan of beets until I put together this salad, and now I am addicted. I love avocado, goat cheese and papaya, and with the addition of beets, this recipes brings all of the light and flavorful ingredients all together. Served with a crisp glass of Sauvignon Blanc this makes for a wonderful lunch or light dinner with the addition of a vegetarian quiche to accompany.

Ingredients

Papaya-Citrus Vinaigrette:

4 Tbl. extra virgin olive oil

1/4 cup fresh orange or grapefruit juice

2 Tbl. Champagne vinegar

1/2 Tbl. Dijon mustard

1/2 tsp. honey

1 small papaya, seeds and rind removed, chopped

Salt and pepper to taste

Salad:

1 bag washed and dried spinach leaves

4 large beets, cooked or roasted, sliced

2 large avocados, sliced

1 cup dried cranberries

6 ounces crumbled goat cheese (or blue cheese if preferred)

1/2 cup toasted and salted walnuts, chopped

Preparation

Prepare the Papaya-Citrus Vinaigrette by blending all ingredients, adjusting seasoning to taste.

In a large serving bowl add the spinach and toss in the dressing just prior to serving. At the last minute garnish the salad with the sliced beets, sliced avocados, dried cranberries, goat cheese and walnuts. Serve immediately.

Serves: 6