(Easy Salads for Everyone)

Salads are not just for vegetarians it can be a tasty meal or treat for anyone. We have put together some tasty salads recipes for you to enjoy.

Roasted red beets with tarragon dressing

12 oz red beets, tops removed

For the dressing:

4 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar

3 round tablespoons chopped fresh tarragon

½ teaspoon Dijon mustard

1 teaspoon superfine sugar

1 garlic clove, peeled and minced

Sea salt and black pepper to taste

Preheat the oven to 400*F (200*C). Wash the red beets and pat dry. Place them in foil and wrap up the ends, scrunching to seal. Place the package in the oven and roast for 1 hour, or until the beets are tender when pierced with a knife. Open the package and set aside to cool.

When the beets are cool enough to handle, rub off the loose skins and slice each beet into quarters or half, depending on its size. Arrange the beets on a serving platter.

Combine the dressing ingredients (Reserve 1 tablespoon tarragon for garnish) in a small bowl and whisk well to combine. Pour over the warm beets and toss gently to coat. Garnish with remaining tarragon and season with sea salt and pepper to taste.

Warm Spinach, Caramelized Onion, Feta and Pecan

4 tablespoons butter

2 medium onions, peeled and sliced

½ teaspoon anchovy paste

½ cup pecans, roughly chopped

4 ounces feta, crumbled

5 cups spinach, washed and patted dry

Salt and pepper

Melt the butter in a large frying pan over medium heat. Add the onions and stir to coat. Turn heat down to low and leave onions to cook, stirring occasionally, for 30 to 40 minutes, until soft and golden.

Stir in the anchovy paste, and the pecans and feta. Stir to coat. Now carefully fold the spinach into the onions. When the leaves are warm and coated, but not yet wilted, remove the pan from the heat.

Serve with a sprinkle of salt and pepper to taste.

Hot Spinach Salad

16 ounces spinach

½ cup olive oil and vinegar

2 tablespoons grated Parmesan cheese

1 teaspoon tarragon

½ teaspoon oregano

Wash spinach and remove stems; dry leaves. Tear greens into bite size pieces (about 10 cups). Heat salad dressing in microwave for 30 to 45 seconds. Add remaining ingredients and toss until greens are well coated. Serves up to six.

SBI!