Baby spinach, Beet and Goat Cheese salad
A lemony vinaigrette brightens up earthy beets and baby spinach in this simple, sophisticated salad.
Ingredients
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4 beets
2 cups water
2 cups baby spinach, washed
2 ounces goat cheese, crumbled
1/3 cup extra-virgin olive oil
Juice of 1 lemon
Sea salt
Freshly ground black pepper
Preparation
Level: Intermediate
Servings: 4
Cook Time:
Ready In:
Bring water to a boil in a medium-sized pot.
Add beets. Cover and cook until tender (35-40 minutes).
Once beets are cool enough to handle, remove beet skin.
Cut beets in half and cut each half into quarters.
Toss beets, baby spinach and crumbled goat cheese in a salad bowl.
In a separate bowl, whisk together olive oil, lemon juice, sea salt and black pepper to taste.
Toss salad in dressing and let marinate 15-20 minutes before serving.
Add beets. Cover and cook until tender (35-40 minutes).
Once beets are cool enough to handle, remove beet skin.
Cut beets in half and cut each half into quarters.
Toss beets, baby spinach and crumbled goat cheese in a salad bowl.
In a separate bowl, whisk together olive oil, lemon juice, sea salt and black pepper to taste.
Toss salad in dressing and let marinate 15-20 minutes before serving.
