Beet and Goat Cheese SaladWe were walking around Market Basket (our cost friendly grocery store) the other day and saw some beets peering at us in the produce section. I’ve never cooked beets before (spoiler alert: your hands get red) but have always thought they pair deliciously with goat cheese. We happened to already have some fresh goat cheese in our cart and that was that. I hope you all enjoy this yummy salad. I think it would also be lovely with some avocado in there (what isn’t?) but I just didn’t happen to have any ripe ones on me. 


Servings: 2
Prep Time: 10 minutes (1 hour if you need to cook the beets)
Cook Time: 15 minutes

Ingredients:

  • 3 beets cooked and cut into bite sized pieces
  • 3 tbsp balsamic vinegar
  • .5 tbsp honey
  • 3 tbsp olive oil
  • salt and pepper to taste
  • 4 cups baby spinach
  • 1/8 cup walnuts
  • 1/8 cup dried cranberries
  • 3 oz fresh goat cheese

Directions:

Cook beets if they aren’t already. I boil them based on this Food Network recipe.

Preheat oven to 450 F. Whisk vinegar and honey in a bowl to blend. Gradually whisk in the olive oil. Season with salt and vinegar to taste. This will be your beet “marinade” and vinaigrette.

Toss the beets in a small bowl with enough dressing to coat. Place beets on a foil lined baking sheet and roast until the beets are slightly caramelized, about 15 minutes. Set aside and cool.IMG_2264

Toss the spinach, walnuts, and cranberries in a bowl with enough vinaigrette to coat. Plate the salad and top with beets and goat cheese. IMG_2265

Nutrition Facts:

Calories: 503; Fat: 31 g; Cholesterol: 18 mg; Sodium: 424 mg; Carbs: 49 g; Sugars: 34 g; Protein: 12 g


Amanda’s Rating: 7/10

Nevin’s Rating: 7.5/10

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