Roasted Baby Beet and Spinach Salad

Roasted Baby Beet and Spinach Salad

Rated:
Recipe Rating: 3.84551
Serves 4 to 6
This is an excellent starter salad that makes the most of winter beets. Try using crumbled goat cheese, Gorgonzola or feta cheese as alternatives to the Roquefort.
Ingredients: 
  • 1 pound baby beets, stems trimmed
  • 1 shallot, finely chopped
  • 3 tablespoons lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon fine sea salt
  • 3 cups spinach leaves
  • 4 ounces crumbled Roquefort cheese
  • 1/8 teaspoon ground black pepper
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Method: 
Preheat oven to 400°F. Wash beets then wrap in parchment-lined aluminum foil and roast in center of oven until tender, 45 to 60 minutes. Cool, then peel and halve. 

Meanwhile, whisk together shallots, lemon juice and mustard. Whisk in oil until emulsified and season with salt and pepper. Add beets and toss gently to coat. Arrange spinach on a large platter. Using a slotted spoon, transfer beets to plates, arranging them on top of the spinach. Top with cheese, drizzle lightly with some of the remaining dressing and serve, with more dressing on the side, if you like.
Nutritional Info: 
Per Serving: 190 calories (15 from fat), 15g total fat, 5g saturated fat, 15mg cholesterol, 420mg sodium, 10g carbohydrates, (2 g dietary fiber, 6g sugar), 6g protein.