BEET & SPINACH SALAD WITH MISO DRESSING - edible Southeastern Massachusetts

Ingredients

• 1 large bunch beets with greens
• 1 tablespoon coconut oil
• 1/4 cup white miso
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 5 tablespoons grapeseed or other neutral oil, divided
• 1/3 cup water
• freshly ground pepper and sea salt, optional
• 2 shallots or a large mild onion
• 1 large bunch (about 4 cups) cleaned spinach leaves
• 1/3 cup toasted pepitas (pumpkin seeds) or sunflower seeds
• 2 tablespoons dried cranberries, optional