We 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.
Prep Time: 10 minutes (1 hour if you need to cook the beets)
Cook Time: 15 minutes
- 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
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.
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