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Recipe courtesy of Nancy Fuller

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Total:: 1 hr 5 min
Prep:: 5 min
Cook:: 1 hr

Yield:: 4 servings

Level:: Easy

Ingredients

3 medium beets, washed and trimmed
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
1 tablespoon honey
1 tablespoon minced red onion
1/2 teaspoon Dijon mustard
Kosher salt
Freshly ground black pepper
6 cups baby spinach
1/2 cup crumbled goat cheese
1/2 cup coarsely chopped toasted walnuts

Directions

Preheat the oven to 400 degrees F. Wrap the beets individually in tin foil and roast directly on the rack in the oven until tender, about 1 hour. Open the foil packets and let cool. Once they're cool, peel the beets and cut into small chunks.

In a large bowl, whisk together the olive oil, vinegar, honey, red onion, and mustard. Season with salt and pepper. Add the beets and spinach to the dressing and toss to coat. Transfer the salad to a platter or plates, top with the goat cheese and walnuts, and serve.

My Private Notes

Name: Best Beet Salad
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 servings
Ingredients: 3 medium beets, washed and trimmed; 1/4 cup extra-virgin olive oil; 2 tablespoons sherry vinegar; 1 tablespoon honey; 1 tablespoon minced red onion; 1/2 teaspoon Dijon mustard; Kosher salt; Freshly ground black pepper; 6 cups baby spinach; 1/2 cup crumbled goat cheese; 1/2 cup coarsely chopped toasted walnuts