Recipe courtesy of Robert Irvine
Save Recipe Print
Total:
55 min
Prep:
20 min
Cook:
35 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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Greek Salad

Recipe courtesy of Rachael Ray

Kale and Quinoa Salad

Recipe courtesy of Valerie Bertinelli

Arugula Salad

Recipe courtesy of Anne Burrell

Rice Noodle Salad with Shrimp

Recipe courtesy of Food Network Kitchen

Israeli Couscous Salad with Smoked Paprika

Recipe courtesy of Giada De Laurentiis

Cornbread Salad with Buttermilk-Chive Dressing and Maple Bacon

Recipe courtesy of Trisha Yearwood

Smoked Salmon Pizza

Recipe courtesy of Robert Irvine

Beet Root Salad

Recipe courtesy of Robert Irvine

Beet Salad

Recipe courtesy of Hans Rueffert

Browse Reviews By Keyword