Spinach and Roasted Beet Salad

Spinach and Roasted Beet Salad combines tender fresh spinach topped with flavorful roasted beets, berries, nuts and goat cheese.
Spinach and Roasted Beet Salad

Spinach and Roasted Beet Salad

By Sue Lau | Palatable Pastime

It’s a rainy evening here in Ohio as I write this and I have to admit this weather we are having is still turning heads. I saw on the weather radar where there are thunderstorms in our area and a ton of rain up in the UP of Michigan. Imagine that. They should be buried in snow. And who gets thunderstorms in the Midwest in January? I guess unpredictability is the order of the day.

Spinach and Roasted Beet Salad

Today I have a simple salad for you made with roasted beets, walnuts, dried cranberries, baby spinach and a Greek yogurt dressing. It all puts together pretty fast once the beets are ready. If you use canned beets you won’t have to worry about it. I generally roast beets when I do baked potatoes and save the beets for later.

For the rest of the week I will be posting ethnic recipes. Tomorrow I have a Thai Lemongrass Salmon recipe followed by a Persian Khoreshe Bademjan on Friday then on Saturday I join the Wine Pairing Weekend group with a French Duck Ragout with Creamy Polenta. I hope you will join me then!


Spinach and Roasted Beet Salad

Spinach and Roasted Beet Salad

  • Servings: 6
  • Difficulty: easy
  • Print

Spinach and Roasted Beet Salad
Note: Allow extra time to roast beets if not already prepared (75min)

Salad Ingredients:

  • 12 ounces fresh baby spinach leaves
  • 1 pound roasted beets, peeled and sliced
  • 4 ounces soft goat cheese crumbles
  • 3/4 cup dried cranberries
  • 3/4 cup toasted walnuts
  • 1/2 small red onion, thinly sliced


  • 1/2 cup whole milk plain Greek yogurt
  • 2 tablespoons berry vinegar or red wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon grated ginger root
  • 1 teaspoon ground coriander
  • 2 teaspoons honey
  • salt and black pepper


  1. To roast beets, rinse them clean and wrap tightly in  foil; bake at 375ˆF. for 60-75 minutes or until they can be pierced easily with a paring knife. Allow to cool then scrape off skins under running water and trim off the tops. Then slice as desired.
  2. Whisk together dressing ingredients and set aside.
  3. Assemble salads in small bowls and drizzle with yogurt dressing.

From the kitchen of palatablepastime.com

Spinach and Roasted Beet Salad

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