Best Beet Salad

  5.0 – 1 reviews  • Side Dish
Level: Easy
Total: 1 hr 5 min
Prep: 5 min
Cook: 1 hr
Yield: 4 servings

Ingredients

  1. 3 medium beets, washed and trimmed
  2. 1/4 cup extra-virgin olive oil
  3. 2 tablespoons sherry vinegar
  4. 1 tablespoon honey
  5. 1 tablespoon minced red onion
  6. 1/2 teaspoon Dijon mustard
  7. Kosher salt
  8. Freshly ground black pepper
  9. 6 cups baby spinach
  10. 1/2 cup crumbled goat cheese
  11. 1/2 cup coarsely chopped toasted walnuts

Instructions

  1. Preheat the oven to 400 degrees F. Wrap the beets individually in tin foil and roast directly on the rack in the oven until tender, about 1 hour. Open the foil packets and let cool. Once they’re cool, peel the beets and cut into small chunks. 
  2. In a large bowl, whisk together the olive oil, vinegar, honey, red onion, and mustard. Season with salt and pepper. Add the beets and spinach to the dressing and toss to coat. Transfer the salad to a platter or plates, top with the goat cheese and walnuts, and serve.

Nutrition Facts

Serving Size 1 of 4 servings
Calories 324
Total Fat 28 g
Saturated Fat 6 g
Carbohydrates 13 g
Dietary Fiber 3 g
Sugar 9 g
Protein 8 g
Cholesterol 10 mg
Sodium 333 mg

Reviews

Steven Chapman
Best ever! Everyone loves it. It is easy to make, beautiful, and delicious!

 

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