March to My Own Beet Salad

Growing up, I couldn’t stand beets. Just the thought of them made me cringe! That all changed when I discovered the magic of beets and vinegar. Honestly, pickled anything is amazing, but pickled beets? Absolute perfection.

Now, I can’t get enough of them—whether tossed in a salad or eaten straight from the jar. Their sweet and tangy flavor makes every bite irresistible. This salad is the perfect balance of tartness and sweetness. Yum!

Ingredients:

3 pickled beets

2 cups of spinach

1/2 cup red onions

1 roma tomato

1/2 cup cilantro

1/4 cup of cranberries

1/4 cup of candied walnuts

2 Tbs of white vinegar

Salt & Pepper, to taste

(Optional) crumbled cheese

(Directions)

• In a large bowl, toss spinach, beets, onions, cilantro and tomatoes; set aside.

• Add vinegar and add salt & pepper.

• Sprinkle with walnuts, cranberries, and cheese. Serve immediately.