BEET & SPINACH SALAD

By jarren

Ingredients

• 3 medium beets, washed and trimmed
• 1/4 cup extra virgin olive oil
• 2 tbsp sherry vinegar
• 1 tbsp honey
• 1 tbsp mined red onion
• 1/2 tsp Dijon mustard
• 4 cups baby spinach
• 1/2 cup crumbled Chevre
• 1/2 cup chopped toasted walnuts

Details

Servings 6
Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

Preheat the oven to 400F. Wrap the beets in foil packets and roast in the oven until tender, about 1 hour. Open the foil packets and let cool. Once cool enough to handle, peel using a paper towel, then dice

In a medium bowl, whisk together the olive oil, vinegar, honey, red onion and mustard. Add the beets and spinach to the dressing and toss to coat. Top with the Chevre and walnuts.