Roasted Beetroot and Spinach Salad
A colorful, nutrient-packed salad combining earthy, sweet roasted beets with fresh spinach and complementary ingredients.
Ingredients
- 4 medium-sized beetroots peeled and cut into 1-inch wedges
- 6 cups fresh baby spinach washed and dried
- 1/2 cup crumbled goat cheese
- 1/3 cup walnuts roughly chopped
- 2 tablespoons olive oil for roasting
- Salt and freshly ground black pepper to taste
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 small clove garlic minced
- 1/2 teaspoon honey
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss beetroot wedges with 2 tablespoons olive oil, salt, and pepper on the prepared baking sheet.
- Roast for 25-30 minutes, turning halfway through, until tender when pierced with a fork.
- While the beets are roasting, whisk together all dressing ingredients in a small bowl.
- Toast walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant. Watch carefully to prevent burning.
- Once beets are done, let them cool for 5-10 minutes.
- In a large bowl, arrange spinach leaves, top with roasted beets, crumbled goat cheese, and toasted walnuts.
- Drizzle with prepared dressing just before serving.