Beet and Spinach Salad
This beet and spinach salad features goat cheese and fresh raw grated beets for a bright, simple dish that's perfect for your table!
Equipment
- grater
- bowl
- jar or small bowl for dressing
Ingredients
Vegetables
- 2 medium beets peeled & grated
- 2 medium pears cored & sliced
- 5 ounces fresh baby spinach
- 4 ounces goat cheese crumbled (or to taste)
- 2 tablespoons red onion chopped (or to taste)
Dressing
- 1 tablespoon balsamic vinegar
- 0.5 tablespoon honey
- 0.25 cup olive oil
- 0.5 teaspoon Dijon mustard
- 1 clove garlic minced
- Salt & pepper to taste
Instructions
Preparation
- Make the dressing by combining the dressing ingredients in a drinking glass, small bowl, or jar. Stir/shake well. Give it a taste and adjust ingredients as needed (e.g. add more honey or vinegar).
- Peel the beets and cut off the ends. Using a regular box grater, grate them. Prep other salad ingredients and add them to a large bowl.
- I like to season the salad itself as well as the dressing with salt & pepper, so add some salt & pepper and then toss with the dressing.
- Serve immediately.
Notes
Serves 4-6 as a side salad or makes 2 fairly large portions (more main course-sized).
Nutrition
Serving: 1saladCalories: 305kcalCarbohydrates: 27gProtein: 8gFat: 20gSaturated Fat: 6gCholesterol: 13mgSodium: 208mgPotassium: 577mgFiber: 6gSugar: 18gVitamin A: 3666IUVitamin C: 19mgCalcium: 96mgIron: 2mg
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