Baby Spinach and Beet Salad
Ingredients – vary the quantities as needed.
Fig chevre or other vegan cheese
Pumpkin seeds – raw
Flax oil (substitute olive oil if necessary)
Soak the dried figs in hot water for at least one hour. You can soak them overnight if you remember to set them aside.
Peel the beets and grate them. Toss with spinach.
Drain the figs and keep the water. Boil the fig water until it is relatively thick – you’re making fig syrup. Cut the figs into small pieces and remove the stems. Add the figs to the salad.
Add the fig chevre in small pieces and toss.
Dressing: Mix the fig syrup, and equal parts of balsamic vinegar and flax oil. Pour over the salad and toss well.
Top with raw pumpkin seeds.