This posting must be approached by entertaining two premises. One, eating seasonal is good. Two, using cold crop veggies in weird combinations can be interesting. That being said, we can move on. I found this salad recipe in a book by Betty Fussell called Food In Good Season. Silent Bob loves beets. My favorite veggie green is spinach. We both gobble up walnuts in all their manifestations. When you find a vegetable dish that includes both veggies AND those wonderful nuts, what could be better?
Hiel and I tried it this evening and we both decided that the recipe works, but needs some tweaking. We've decided that you shouldn't be shy about using the dressing. You should try to get at least three of the ingredients on your fork when talking a bite - the flavors really do complement each other. Those who aren't big on citrus could skip the grapefruit and make it a Beet and Spinach Salad and it would be just dandy. When making the dressing, add some of the slivered onions to the liquid salad dressing ingredients and blend them in... it makes the dressing a wonderful pungent taste blast. Finally, we decided that this salad needs to be paired with beef or pork, as it's flavors are powerful and need an equally powerful meat accompaniment. We had ours with a pepper-crusted top sirloin steak broiled medium-rare and roasted potatoes.
So ...the tweaked version is here for your testing. If you find a small adjustment that works, we sure would appreciate you sending a comment to help us perfect it! In the meantime, enjoy the weirdness!
Drizzle over the top of the salad and serve while the greens and beets are warm.