Lady Moon Farms: Certified Organic, Soil-Grown Produce

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Golden Beet and Spinach Salad

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Golden Beet & Spinach Salad

Here is just one more way to enjoy golden beets. This salad is not only nutritious but also simply beautiful.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 3 hours 25 minutes
Servings: 2 People
Ingredients Method

Ingredients
  

  • 1 1/4 Pounds Golden beets trimmed and rinsed
  • 1 1/2 Tbs Rice vinegar
  • 1/2 Tsp Salt
  • 1/4 Tsp Black pepper
  • 1 Tbs Extra-virgin olive oil
  • 1/4 Tsp Whole grain mustard
  • 1 Ounce Spinach & Beet leaves
  • 3 Tbs Walnuts toasted
  • 1/4 Cup Blue cheese crumbled

Method
 

  1. Preheat the oven to 375°F.
  2. Wash and remove the tops and bottoms of the beets.
  3. Place the beets in a roasting pan filled with an inch of water.
  4. Cover the pan and bake for about 1 1/2 hours, the beets are cooked when poked easily with a fork.
  5. While the beets are cooking toast the walnuts on medium high for about 5 minutes.
  6. When the beets are cool enough to handle gently peel off the skin, rinse then slice into 1/2-inch-thick rounds.
  7. Cut the rounds into sticks.
  8. Toss the beets with the rice vinegar, salt, and pepper.
  9. Put the spinach & beet leaves on a serving dish.
  10. Place the beets on top of the greens then mix together the mustard and olive oil and pour over the salad.
  11. Serve topped with the toasted walnuts and crumbled blue cheese.
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