Spinach Salad with Peppered Goat Cheese & Beets
- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 40 mins
- Serves
- Serves 8
Ingredients
- 4
- medium-size fresh beets, green tops removed
- 0
- 1
- Aged Balsamic Vinegar of Modena
- 15
- 1 1/2
- Liquid Honey
- 7
- 1 1/2
- Dijon mustard
- 7
- 1/4
- each salt and pepper
- 1
- 1/4
- First Cold Pressed Extra Virgin 100% Olive Oil
- 60
- 2/3
- Baby Spinach
- 208
- 1/2
- Pepper Goat’s Milk Cheese, crumbled
- 63
- 1/2
- Walnut Halves, toasted and chopped
- 125
Directions
Step 1
Place beets in a microwave-safe baking dish, cover with salted water and a lid or plastic wrap punched with steam holes. Cook on HIGH for 20 min. or until beets are tender. Drain, cover with fresh cold water and set aside to cool.
Step 2
Whisk together the balsamic vinegar, honey, Dijon and salt. Add oil in a thin stream, whisking until incorporated.
Step 3
Peel cooled beets with a paring knife and cut into cubes. In a large bowl, dress baby spinach and arrange beets on top. Sprinkle with crumbled goat cheese and garnish with walnuts. Serve immediately.
Tips
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Nutritional Facts
- Calories:
- 140
- Fat:
- 12 g
- Saturated Fat:
- 2 g
- Carbs:
- 9 g
- Fibre:
- 2 g
- Cholesterol:
- 5 mg
- Protein:
- 3 g
- Sodium:
- 190 mg
- Potassium:
- 75