Spinach and Roasted Beet Salad combines tender fresh spinach topped with flavorful roasted beets, berries, nuts and goat cheese.
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.
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!
~Sue
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
Dressing:
- 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
Method:
- 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.
- Whisk together dressing ingredients and set aside.
- Assemble salads in small bowls and drizzle with yogurt dressing.
From the kitchen of palatablepastime.com
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