Not only is this recipe a total fall treat on the eyes (those gorgeous golden beets!!) it’s packed with great nutrients. Scared to try beets? Don’t be! They’re full of tons of good for you stuff! Some of which include fiber, Vitamin C and potassium – which is super important to nerve and muscle health. Besides, when has a roasted vegetable ever treated you wrong?! With roasting the beets the only “cooking” you’ll need to do, this recipe is great for a quick, minimal mess meal that you’ll be adding to your meal planning rotation!
INGREDIENTS
Salad
-
- 3 golden beets
- 3 red beets
- 10 ounces baby spinach
- 2 ounces goat cheese, crumbled
- 1/4 cup toasted chopped pecans
Honey Balsamic Vinaigrette
- 3 tablespoons balsamic vinaigrette
- 2 tablespoons water
- 1 tablespoon extra virgin olive oil
- 1 tablespoon honey
- 2 teaspoons dijon mustard
- Kosher salt and fresh ground black pepper to taste
INSTRUCTIONS
- Preheat oven to 400 degrees.
- Line a rimmed baking sheet with foil.
- Peel the beets with a vegetable peeler and cut them into 1/2 inch slices.
- Place the beets on the prepared baking sheet, drizzle them with olive oil, salt and pepper and toss to coat them.
- Spread the beets into a single layer then roast them for approximately 25-30 minutes minutes or until tender, shaking the tray and tossing them around a couple of time to ensure even cooking.
- Remove from the oven and let cool while you assemble the salad and make the vinaigrette.
- In a glass measuring cup or mason jar add all of the ingredients for the vinaigrette and whisk or shake until combined.
- In a large serving bowl add the baby spinach and top with the crumbled goat cheese, toasted pecans and cooled beets.
- Serve the vinaigrette alongside the salad or drizzle some of it over the top, you shouldn’t need to use all of it.
Thanks, Recipe Runner, for this tasty addition to our recipe pile!
