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Roasted Baby Beet and Spinach Salad

Serves 4 to 6
Time 1 hr 10 min
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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.