Red Beets & Goat Cheese Spinach Salad
I was never the biggest fan of beets until I tried a salad like this, with fresh beets, goat cheese and candied walnuts. I rarely use store bought salad dressings anymore as I usually mix a combo of one of my vinaigrettes and olive oils that I normally buy from Baker and Olive. For this dressing I use a blend of Eureka lemon olive oil and cranberry pear white balsamic vinegar and it is light and delicious. Easy, healthy and quick to whip together.
YIELD: 4 servings (1 Servings)
PREP: 45 mins COOK: 5 mins READY IN: 50 mins
This is a simple and healthy salad and is best if you use fresh beets, a nice creamy goat cheese and candied walnuts. If you don’t want to deal with cooking the beets, use canned beets.
1-2 whole beets red or golden beet Depending on size
1/2 cup candied walnuts
1/2 cup goat cheese add more if you want
4 cups baby spinach
3 tbsp lemon olive oil
3 tbsp cranberry pear vinaigrette
- Wrap the beet or beets in tin foil and place in the oven at 350 for roughly 45 minutes or until you can pierce it like a baked potato. If you are cooking large beets or a bunch of beets it will take longer. If you can easily pierce it then it’s done. Pull them out of the oven and let them cool. After they cool you need to remove the skins (should come right off under cool running water). Your hands will be red from the beets at this point so make sure to take your hands and rub it into your forehead, under your eyes, on your cheeks and into your nose. Or you can vigorously wash your hands instead if you want. Cut the beets julienne style. If you don’t want to go through all of this, just use canned beets. I’ve done it plenty of times before.
- Thoroughly mix the olive oil and vinegar together so that the oil and vinegar are not separated and set aside. If you don’t oils like these just substitute with whatever dressing you want.
- Put the baby spinach in a bowl and top with the beets. Mix the vinegar one more time and then pour on top of the salad mixture and mix with tongs.
- Plate each salad portion and top with the goat cheese and candied walnuts.