Roasted Beet, Spinach and Goat Cheese Salad

Roasted Beet, Spinach and Goat Cheese Salad

  • Prepare: 15M
  • Cook: 25M
  • Total: 40M
Roasted Beet, Spinach and Goat Cheese Salad

Roasted Beet, Spinach and Goat Cheese Salad

Diets

  • Vegetarian
  • Gluten free

Ingredients

  • Produce

    • 10 oz Baby spinach
    • 3 Beets, red
    • 3 Golden beets
  • Condiments

    • 3 tbsp Balsamic vinaigrette
    • 2 tsp Dijon mustard
    • 1 tbsp Honey
  • Baking & Spices

    • 1 Kosher salt and fresh ground black pepper
  • Oils & Vinegars

    • 1 tbsp Olive oil, Extra Virgin
  • Nuts & Seeds

    • 1/4 cup Pecans, toasted
  • Dairy

    • 2 oz Goat cheese
  • Liquids

    • 2 tbsp Water
  • Time
  • Prepare: 15M
  • Cook: 25M
  • Total: 40M

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Description

Where recipes and running collide into a marathon of deliciousness!

Ingredients

  • 3 golden beets
  • 3 red beets
  • 10 ounces baby spinach
  • 2 ounces goat cheese, crumbled
  • 1/4 cup toasted chopped pecans
  • 3 tablespoons balsamic vinaigrette
  • 2 tablespoons water
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon honey
  • 2 teaspoons dijon mustard
  • Kosher salt and fresh ground black pepper to taste

Directions

  • Preheat oven to 400 degrees.
  • Line a rimmed baking sheet with foil.
  • Peel the beets with a vegetable peeler and cut them into 1/2 inch slices.
  • Place the beets on the prepared baking sheet, drizzle them with olive oil, salt and pepper and toss to coat them.
  • Spread the beets into a single layer then roast them for approximately 25-30 minutes minutes or until tender, shaking the tray and tossing them around a couple of time to ensure even cooking.
  • Remove from the oven and let cool while you assemble the salad and make the vinaigrette.
  • In a glass measuring cup or mason jar add all of the ingredients for the vinaigrette and whisk or shake until combined.
  • In a large serving bowl add the baby spinach and top with the crumbled goat cheese, toasted pecans and cooled beets.
  • Serve the vinaigrette alongside the salad or drizzle some of it over the top, you shouldnt need to use all of it.
  • Serves: 4-6 servings
  • Prepare: PT15M
  • Cook Time: PT25M
  • TotalTime:
reciperunner.com

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Title:

Roasted Beet, Spinach and Goat Cheese Salad - Recipe Runner

Descrition:

Roasted beets add a sweet and savory element that pairs perfectly with the tangy goat cheese, nutty pecans and honey balsamic vinaigrette, in this Roasted Beet, Spinach and Goat Cheese Salad! Beets. Let’s talk about them. If you had asked me 5 years ago what my opinion of beets was, I would have stuck up...Read More »

Roasted Beet, Spinach and Goat Cheese Salad

  • Produce

    • 10 oz Baby spinach
    • 3 Beets, red
    • 3 Golden beets
  • Condiments

    • 3 tbsp Balsamic vinaigrette
    • 2 tsp Dijon mustard
    • 1 tbsp Honey
  • Baking & Spices

    • 1 Kosher salt and fresh ground black pepper
  • Oils & Vinegars

    • 1 tbsp Olive oil, Extra Virgin
  • Nuts & Seeds

    • 1/4 cup Pecans, toasted
  • Dairy

    • 2 oz Goat cheese
  • Liquids

    • 2 tbsp Water

The first person this recipe

reciperunner.com

reciperunner.com

4561 255

Found on reciperunner.com

Recipe Runner

Roasted Beet, Spinach and Goat Cheese Salad - Recipe Runner

Roasted beets add a sweet and savory element that pairs perfectly with the tangy goat cheese, nutty pecans and honey balsamic vinaigrette, in this Roasted Beet, Spinach and Goat Cheese Salad! Beets. Let’s talk about them. If you had asked me 5 years ago what my opinion of beets was, I would have stuck up...Read More »