Spinach and Beetroot Salad with Apricot Dressing


I am not a big fan of cooked spinach, in fact I really don't like it, raw however I find it very interesting in taste and texture as it is thicker and crunchier than most green leaves. So, I prefer it for salads. And this is a really WOW salad featuring raw spinach, cooked beetroot, walnuts, "Katiki" (a Greek ricotta type creamy cheese I love), and an apricot dressing that is really incredible and goes so ridiculously well with everything I am surprised I haven't seen this pairing more often.


The sauce is the same I use in the eggplant and lentil dish:


"For the sauce, in a pot, soften in some oil:

  • Onion, 50 gr (1 small pc)

  • Garlic, 2 gr (1 medium clove)

  • Ginger, 10 gr (1 tbsp)

De-glaze with

  • White wine, 40 ml

Then add:

  • Vegetable Stock, 400 ml

  • Cinnamon, 1 stick and 1/4 tsp

  • Apricots, 10 pc, about 530 gr, pitted.

  • Salt, at least 1/2 tsp initially

Simmer for 20 minutes, and puree with a hand blender."


There was a leftover jar which I was wondering how to use, and this is actually how this salad came to be.


As it is going to be used for a dressing, use the sauce cold. Dilute it by whisking with:

  • Balsamic Vinegar

  • Olive Oil

(for 1 cup sauce, roughly 1 tbsp vinegar, and 2 oil)


In a bowl mix well with:

  • Spinach leaves, coarsely chopped

and place on a platter. I prefer to serve salads in platters rather than bowls. They look nicer, and the dressing spreads more evenly. Place on top:

  • Beetroot slices, 0,5 cm thick, cooked (either baked or boiled)

  • Katiki, or any creamy white cheese, a few small kernels

and scatter on top some:

  • Walnuts, crashed

Drizzle some more of the dressing on top and indulge in this incredible delight.




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