INGREDIENTS FOR THE DRESSING
1 Beet, peeled & diced 3/4 cups beet liquid
1/3 cup sherry vinegar 1/4 cup olive oil

1/2 Tbls minced shallots 3/4 tsp minced garlic
1 tsp salt 1/8 tsp white pepper

FOR THE SALAD
12 cups freshly washed and well-dried spinach
2 granny smith apples, julienned
1/2 cup feta cheese, crumbled
Walnuts if you desire

PROEDURE FOR PREPARING THE DRESSING:
Cover the peeled and diced beets with water and 1/2 tsp of salt. When soft, strain off the beet liquid and save it for later use. Puree the softened beets in a food processor. Set beet puree aside.

Mix together the remaining ingredients with the beet liquid until well incorporated. Whisk the beet puree into this mixture.

Drizzle this dressing over some fresh spinach. Dress it up by adding julienned apples, walnuts, and feta cheese. Or, experiment on your own.

FOR THE SALAD:
Toss together the following ingredients and dress with 3 tablespoons of vinaigrette per serving.