Maple-Roasted Beet and Carrot Spinach Salad

• Vegetarian
• Gluten free

• Produce

  • 6 cups Baby spinach, leaves
  • 3 Beets
  • 3 Carrots

• Condiments

  • 7 tbsp Maple syrup
  • 1 tbsp Mustard

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 7 tbsp Olive oil

• Nuts & Seeds

  • 1/2 cup Almonds, toasted

• Dairy

  • 1/2 cup Goat cheese

Found on wholeandheavenlyoven.com

Description

Ingredients

• 3 tablespoons maple syrup
• 3 tablespoons olive oil
• 1/4 cup maple syrup
• 1/4 cup olive oil
• 1 tablespoon mustard
• 6 cups baby spinach leaves
• Salt and pepper to taste
• 3 beets
• 3 carrots
• 1/2 cup almonds, toasted
• 1/2 cup crumbled goat cheese
• 3 medium carrots, peeled and sliced 1/4-in thick
• 3 medium beets, peeled and sliced 1/4-in thick
• 3 tablespoons maple syrup
• 3 tablespoons olive oil
• 6 cups baby spinach leaves
• 1/2 cup almonds, toasted
• 1/2 cup crumbled goat cheese
• BALSAMIC-MAPLE DRESSING:
• 1/4 cup maple syrup
• 1 tablespoon yellow mustard
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• Salt and pepper to taste

Directions

• Toss carrots and beets with maple syrup and olive oil until coated. Spread in a single layer on a greased baking sheet. Roast at 400F 20-25 minutes or until vegetables are tender. Remove from oven and cool.
• Once vegetables are cooled, toss in a large bowl with spinach, almonds, and goat cheese. Set aside for a moment to make the dressing.
• In a mason jar with a tight-fitting lid, combine all dressing ingredients and shake several times until smooth. Season with salt and pepper to taste.
• Just before serving, drizzle dressing over spinach salad and gently toss to coat. Serve immediately.

Nutrition