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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