Description
Roasted Beet and Spinach Salad with Goat Cheese
Ingredients
4 cups fresh spinach
2 medium beets, roasted and sliced
1/4 cup crumbled goat cheese
1/4 cup dried cranberries
1/3 cup roasted cashews
2 tbsp balsamic glaze (or balsamic dressing)
1 tbsp olive oil
Pinch of salt and pepper
Directions
Roast the beets: Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 40-50 minutes until tender. Let cool, peel, and slice.
Prepare the base: Arrange spinach in a large bowl or platter as the salad base.
Add toppings: Layer roasted beet slices, goat cheese, dried cranberries, and roasted cashews over the spinach.
Drizzle and season: Drizzle with olive oil and balsamic glaze. Sprinkle a pinch of salt and pepper to taste.
Toss or serve as-is: Gently toss before serving or plate as-is for a stunning presentation.
Prep Time: 10 minutes
Cook Time: 50 minutes (for beets)
Total Time: 1 hour
Servings: 4
Calories: 220 kcal per serving
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Step-by-Step Guide
1. Roast the Beets: Preheat your oven to 400°F (200°C). Thoroughly scrub the beets. Wrap each beet individually in aluminum foil to lock in moisture. Place the foil packets directly on the oven rack and roast for 40-50 minutes, or until a fork pierces the center easily. Let them cool completely before handling. Once cool, use a paper towel to rub off the skins, then slice into wedges or half-moons.
2. Prepare the Base: While the beets cool, wash and thoroughly dry 4 cups of fresh spinach. Use a salad spinner or pat dry with clean towels to ensure the dressing adheres properly. Arrange the spinach in a large, shallow serving bowl or on a platter.
3. Assemble the Salad: Artfully layer the cooled beet slices over the spinach. Sprinkle the crumbled goat cheese, dried cranberries, and roasted cashews evenly across the top.
4. Final Touches: Just before serving, drizzle the entire salad with 1 tablespoon of olive oil and 2 tablespoons of balsamic glaze. Finish with a pinch of salt and a crack of fresh black pepper.
Serving Suggestions
This vibrant salad is a versatile dish. Serve it as a light yet satisfying main course for lunch. For dinner, it pairs beautifully with grilled chicken, salmon, or a simple herb-crusted pork chop. To make it a more substantial meal, add a side of crusty whole-grain bread or quinoa. For entertaining, present the salad untossed to showcase its stunning layers, allowing guests to mix their own portions.
How-to Summary
Roast beets at 400°F until tender, cool, and slice. Arrange fresh spinach as a base. Top with beet slices, crumbled goat cheese, dried cranberries, and roasted cashews. Finish with a drizzle of olive oil, balsamic glaze, salt, and pepper.
Frequently Asked Questions
Can I use pre-cooked beets? Absolutely. Pre-cooked or vacuum-packed beets are a major time-saver. Just pat them dry before slicing to prevent a watery salad.
What can I substitute for goat cheese? Feta cheese offers a similar salty, tangy profile. For a dairy-free option, try creamy avocado or a dollop of hummus.
How do I store leftovers? Store undressed salad components separately in airtight containers for up to 2 days. The dressed salad will become soggy, so it’s best assembled fresh.
Can I make the balsamic glaze at home? Yes. Simmer 1 cup of balsamic vinegar in a saucepan over medium-low heat for 15-20 minutes until it reduces by half and becomes syrupy. Let it cool before using.
Are the nuts necessary? The cashews add crucial crunch and richness. If substituting, walnuts or pecans are excellent alternatives.
Common Mistakes to Avoid
Avoid adding warm beets to the salad, as they will wilt the delicate spinach. Ensure your spinach is completely dry; any residual water will dilute the dressing. Do not dress the salad too far in advance—the acid in the balsamic will cause the spinach to wilt. Finally, don’t skip toasting your nuts if using raw ones; toasting unlocks their full flavor.
Conclusion
This Roasted Beet and Spinach Salad is a perfect harmony of earthy, sweet, tangy, and crunchy elements. It’s as nutritious as it is beautiful, making it a reliable choice for both everyday meals and special occasions. Mastering the simple techniques of roasting beets and balancing flavors will give you a standout dish that’s sure to impress.