Recipe courtesy of Robert Irvine
Total:
55 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F.

Peel and then generously coat the beets with 2 tablespoons of grapeseed oil and put on a sheet pan or cookie sheet. Roast until they are tender, about 20 to 25 minutes. The beets are finished roasting when the exterior is tender to the touch.

In a medium bowl, add the vinegar, mustard, honey and sesame oil and whisk until blended. Slowly add the remaining 2 tablespoons of grapeseed oil and whisk until emulsified. Season, to taste, with salt and pepper. In a large bowl, combine the shredded cabbage mixture and spinach. Heat a medium saute pan over high heat, add 2 tablespoons of the dressing and all of the cabbage and spinach mixture. Toss until the mixture is slightly wilted and well coated with the dressing. Remove from the heat to a large platter. Slice the beets into 1/4-inch disks and stack alongside the cabbage and spinach mixture, alternating the beets and goat cheese. Drizzle with the remaining dressing and serve.

IDEAS YOU'LL LOVE

Beet Salad with Goat Cheese

Recipe courtesy of Guy Fieri

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

Beet and Goat Cheese Arugula Salad

Recipe courtesy of Giada De Laurentiis

Cowboy Chopped Salad

Recipe courtesy of Ree Drummond

Roasted Beet Salad with Walnuts and Goat Cheese

Recipe courtesy of Nancy Fuller

Herb Crusted Goat Cheese and Heirloom Beet Salad

Recipe courtesy of Bobby Flay

Sauteed Beet Greens

Recipe courtesy of Food Network Kitchen

Roasted Beets with Herbs

Recipe courtesy of Valerie Bertinelli

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking