Spring Beet Salad

By Janine McCormick, Fort Hill Farm


1 Bunch beets (you’ll need the beets and the greens!)

Fresh Spinach   or Arugula

Fresh berries in season

Toasted nuts (I like almonds, pecans or sunflower seeds)

Salad Turnips or Radishes sliced thin

Goat or Feta cheese, crumbled


Chop up the beet greens and spinach, wash, dry and toss together.  Peel and chop your beets into preferred salad sized pieces and either steam, boil or roast until tender.  Let beets cool slightly before adding them to your greens. Toss everything together.   Lightly dress with Olive Oil and Balsamic Vinegar and season with fresh ground black pepper and crumbled Goat Cheese and enjoy!