If you’re looking for a fresh and vibrant salad that combines the earthy flavors of beets with the lushness of baby spinach, this Baby Spinach Roasted Beet Salad is a perfect choice. It’s not only delicious but also packed with nutrients, making it a great addition to any meal. Follow this simple recipe to create a dish that will impress your family and friends!
Baby Spinach Roasted Beet Salad
This colorful salad brings together the sweetness of roasted beets and the peppery taste of baby spinach, creating a delightful harmony of flavors. It’s perfect as a side dish or a light main course.
Ingredients:
- 4 small beets, scrubbed and trimmed
- 5 cups baby spinach, washed and dried
- ½ cup crumbled feta cheese
- ¼ cup walnuts, toasted and chopped
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
- Fresh herbs (optional, for garnish)
Instructions:
- Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 45 minutes or until they are fork-tender.
- Once the beets are cooked, remove them from the oven and let them cool slightly. Carefully peel the skins off; they should come off easily. Cut the beets into bite-sized pieces.
- In a large salad bowl, combine the baby spinach, roasted beets, crumbled feta cheese, and toasted walnuts.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Drizzle this dressing over the salad, and gently toss everything together to coat.
- For an extra touch, sprinkle some fresh herbs on top for garnish before serving.
Enjoy this beautiful and nutritious salad that is sure to be a hit at any gathering!