QUICK TIP
The recipe for the dressing is for two batches of salad. Keep the other half of the dressing in a mason jar for up to two weeks.Equipment Needed
Measuring cups and spoons, small pot, knife and a cutting board
Instructions
Preheat the oven to 350°.
Place the beets and water in a small pot and cover with a lid. Place the pot into the oven for 60 minutes or until beets are tender. Remove and let cool.
Trim the beet ends with a knife and slide off the skin with your fingers.
Slice the beets into 1/4" rounds, slice the radishes as thinly as possible and finely chop the green onions.
To make the dressing, combine half of a finely diced jalapeno, the juice of half a lemon, olive oil, Dijon mustard, maple syrup, red wine vinegar and tahini in a mixing bowl and whisk vigorously.
Place the spinach on a serving platter and add the beets and radishes.
Sprinkle the chopped green onions on top and drizzle with half of the dressing.
Garnish with the sprouts. Serve and enjoy!