Description
This roasted beet and spinach salad is a delicious and healthy option that combines sweet beets with fresh spinach and a tangy dressing.
Ingredients
Scale
- 4 medium beets
- 6 cups spinach
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 medium lemon (juiced)
- to taste salt
- to taste black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Wrap whole beets in aluminum foil and roast for about 45-60 minutes, until fork-tender.
- Once roasted, allow the beets to cool for a bit before peeling; the skin should come off easily with your fingers. Cut into wedges for an attractive presentation.
- In a small bowl, whisk together honey, Dijon mustard, lemon juice, salt, and pepper until emulsified. Adjust sweetness and tanginess to your liking.
- In a large bowl, combine spinach, beets, and drizzle with the dressing just before serving. Toss gently to coat.
Notes
- For a vegetarian option, this salad can easily be served without chicken or any additional protein.
- This salad pairs well with nuts for added crunch and flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg