Sweet Red Salad with Strawberries and Beets
Per 11⁄2 cups
4 small beets, peeled and chopped
4 cups water for boiling
4 cups spinach
1 cup sliced strawberries
1⁄2 cup chopped pecans
1⁄4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons agave nectar
2 tablespoons orange juice
Salt and pepper to taste
Boil beets in water until soft, about 20 minutes. Allow to cool completely.
In a large bowl, combine spinach, strawberries, pecans, and cooled beets.
In a separate small bowl, whisk together the olive oil, vinegar, agave nectar, and orange juice, and pour over salad, tossing well to coat.
Season with salt and pepper to taste.