Spinach and Beet Salad
Tender, sweet and earthy, this spinach and beet salad is an unexpected salad to serve for a holiday gathering. The striking colors and rich flavors make it a pretty and tasty addition too.
Prep time:
Cook time:
Serves: 10
Calories per serving: 219
Ingredients:
Cook time:
Serves: 10
Calories per serving: 219
1 1/4 pounds fresh beets
1 tablespoon balsamic vinegar
1 1/2 teaspoons honey
1 1/2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
5 cups fresh baby spinach
2 ounces fresh goat cheese, crumbled
1/2 cup chopped walnuts, toasted
Directions:
First, scrub the beets and trim the tops to 1 inch. Place them in a Dutch oven and cover them with water. Bring the pot to a boil. Reduce the heat, then cover and simmer until the beets are tender, 30 to 60 minutes, checking with a fork for tenderness. Remove the beets from the water and let them cool, then peel them and cut them into 1-inch pieces.
In a small bowl, whisk the vinegar, honey, mustard, salt and pepper. Slowly whisk in the oil until blended.
Place the spinach in a salad bowl. Drizzle it with the dressing, and toss to coat. Top the salad with the beets, goat cheese and toasted walnuts. If desired, sprinkle with additional pepper before serving.
Source: tasteofhome.com
In a small bowl, whisk the vinegar, honey, mustard, salt and pepper. Slowly whisk in the oil until blended.
Place the spinach in a salad bowl. Drizzle it with the dressing, and toss to coat. Top the salad with the beets, goat cheese and toasted walnuts. If desired, sprinkle with additional pepper before serving.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.