Bean Sprouts, Beets, and Egg over Spinach Salad
Many people have gone into a restaurant, studied the salad menu, and ended up either ordering something else entirely or the standard lettuce and tomato salad. One of the biggest reasons is that it is hard to ruin lettuce and tomato, although it has happened. It is easy to be suspicious of something that contains items never encountered before. At times, a difference in color of a popular fruit or vegetable can cause consternation. Sometimes the best thing to do is find the recipe first and make an informed choice.
Perhaps you have a food allergy or do not care for a certain type of food, like eggs, shrimp, or zucchini. If you are aware that a particular one is included in a salad that you really want to try, ask if you can get the salad without that item. Usually the salad is prepared when you order it and that makes it easy to fix it to your request. Making a certain recipe at home allows you to choose anything you like, whether it is a theme of red, yellow and green, crunchy items, or lots of meat.
Savor the flavor of your ingredients rather than drowning it out with dressing. Many other countries use no dressing or just a bit and visitors to the States wonder at the layers of dressing poured onto salads. Of course, they may not realize that some of the flavors of the dressings are almost as good as dessert. Use spices and herbs to bring extra pizzazz to the salad. Adjust the size of the serving to allow sampling of new vegetables and spices and encourage a return to those ingredients another time.
Using fresh vegetables is always the best idea for the best tasting dishes, especially raw salads. If you have yet to cook a beet, think of it as a giant radish and cook one today so that you can use it for this incredible salad tomorrow. It is just a matter of trimming it at the root and cutting off the top leaves (some stores have already done that part), washing it and putting it in a pot to cook.
- Two bunches fresh spinach
- 4 hardboiled eggs
- 1 cup bean sprouts, washed
- 1 small onion
- 1 beet, cooked
- 1 small pack of walnuts, halved
- Dressing of your choice
- Trim the spinach at the base and wash the leaves. Set it to dry on top of paper towels spread out on a cookie sheet.
- Peel the hardboiled eggs and chop them up. Put them in a bowl.
- Peel and chop the onion into half-inch pieces and add to the eggs.
- Rinse the bean sprouts and dry. Add them to the eggs. Toss gently to combine.
- Cut the beet into 1-inch cubes. Set aside.
- Place the spinach, top side facing towards the edge of 4 salad plates.
- Put a generous helping of the egg mixture in the center of each plate.
- Add the sliced beets around the center and bottom of the egg mixture (refer to picture).
- Using the walnuts as a garnish, place three or four half-shelled walnuts around the plate.
Cover the beet with water and bring it a boil, then turn the heat to low, cover the pan and allow the beet to simmer for an hour. If a sharp knife slides easily into the center and out again, it is cooked. Otherwise, continue to let it simmer for another fifteen minutes or so. After it cools, slide the peel off. Refrigerate in a covered bowl until ready to use.
One look at this salad and the family will be rushing to clean up for dinner so they can share in the bounty of this incredibly enticing salad. Take a beautiful salad plate or shallow bowl and put spinach or your favorites greens as the first level, turning decorative leaves so the frilly design side faces towards the edge of the plate. Place a heaping helping of chopped boiled eggs, young bean sprouts and chopped onion towards the center. Sliced beets spill about leaving the upper salad part open, while three or four half-shelled walnuts are set around the side.
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