Spinach and Beet Salad with Goat Cheese
Author: Hindy Garfinkel
Recipe type: Salad
Serves: 4
- 1 small bunch of beets (about 4-5 small beets)
- 1 bag of pre-washed baby spinach
- 1 cup walnuts
- 1 small red onion, sliced thinly
- 1 tbsp. olive oil
- sea salt
- fresh ground pepper
- goat cheese (Chèvre)
- Preheat oven to 375.
- Trim off the ends of the beets and place in foil. Sprinkle olive oil over the beets and sprinkle with salt and pepper. Wrap in the foil.
- Roast the beets in the oven for about 40 minutes.
- Remove from oven and cool.
- While the beets cool, place the walnuts on some foil and toast in the oven for about 5 minutes.
- Remove from oven and cool.
- When cooled down, slice the beets thinly.
- Layer the salad - first the spinach, then the beets, then the onions and walnuts, then the goat cheese.
- Sprinkle on a dressing of your choice. I would recommend a red wine vinaigrette.
Recipe by Confident Cook, Hesitant Baker at https://confident-cook.com/2013/06/spinach-and-beet-salad-with-goat-cheese.html
3.2.1753