Katy Huston's Simple Beet Salad

Ingredients:

• Beets with greens
• Fresh spinach
• sweet onions
• gorgonzola cheese
• chives or green onions
• toasted walnuts, hazelnuts or pecans
• olive oil, lemon juice

Preparation:

Cook and quarter small beets and, if the greens are small and tender enough, mix with spinach or, if they are middle sized, steam, rinse in cold water, squeeze dry and chop the greens and toss them with spinach.

Toss the greens/spinach with about 1/2 c sliced sweet onions and dress with 2 Tsp olive oil and 1 tsp lemon juice and spread them on a plate.

Dress the beets with 2 tsp olive oil and 1 tsp lemon juice and mound them on the greens. Sprinkle all with 1 ounce toasted nuts (if nuts aren't already toasted microwave for 30 seconds on high, then cool and break them up) and 2 ounces gorgonzola crumbles and add some chopped chives or finely chopped green onions.

Katy suggests a good crusty bread (try a baguette from Great Harvest) to make this a meal. She also suggests pairing this with white zinfandel.