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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.
Prep Time 25 mins
Cook Time 1 hr 30 mins
Total Time 3 hrs 25 mins
Servings 2 People


  • 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


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