Description
Eliminating all forms of canned or prepackaged beets had a large part in my newfound love for beets. My husband was the other reason I fell in love with beets.
[gallery ids="2151,2154,2157,2152,2148,2155,2150"]Ingredients
Units
Scale
Roasted Beets
- 3–4 pounds beets, peeled and cubed
- 1 Tbs balsamic vinegar
- 1 Tbs olive oil
- Salt to taste
Salad Dressing
- 2 tsp Dijon or honey mustard
- 2 tsp maple syrup
- 1 Tbs balsamic vinegar
- 2 tsp lemon juice
- 1 tsp thyme
- 1 Tbs shallots, diced
- 1/2 cup olive oil
- Salt, to taste
- Pepper, to taste
Salad Assembly
- 5 ounces spinach
- 5 ounces mixed Greens
- Roasted Beets
- 4 ounces herbed goat cheese, crumbled
- 1 cup pecans
- Salt, to taste
- Pepper, to taste
Instructions
- First roast the beets: Preheat oven to 375 degrees F. Line a cake sheet or lasagna pan with parchment paper or a silpat. Place beets in the pan and drizzle with vinegar and oil. Season with salt. Roast for about 30-45 minutes.
- Next, make the salad dressing: In a large bowl, whisk the mustard, maple syrup, vinegar, lemon juice, thyme, and shallots. Slowly whisk in the oil to combine.
- Finally, assemble the salad: In a large bowl, combine the spinach and mixed greens. Add the roasted beets, herbed goat cheese, and pecans. Season with salt and pepper to taste. Toss to combine.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Salads
Keywords: roasted beets, salad, herbed goat cheese