Roasted Beet Salad with Spinach, Feta, and Toasted Pecans
Servings 4
Equipment
- Small Baking Dish
Ingredients
- 2 red beets scrubbed and ends trimmed
- 1 golden beet scrubbed and ends trimmed
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tbsp red onion finely diced
- 1 tsp honey
- ½ tsp Dijon mustard
- 1 clove of garlic minced
- Sea salt and freshly cracked black pepper to taste
- ½ cup pecan halves toasted
- 4 cups baby spinach
- Feta cheese crumbles to taste
Instructions
- Preheat the oven to 400 degrees. Scrub and trim the ends of the beets then wrap them in two foil packets—I wrapped the golden beet separately from the red beets to preserve its color. Place in a small baking dish.
- Place the beets into the oven and roast for 90 minutes, until tender. Open the foil packets and let them cool. Once the beets are cool enough to handle, peel and dice them.
- While the beets are roasting, make the vinaigrette by combining the oil, vinegar, red onion, honey, Dijon, minced garlic, sea salt, and freshly cracked pepper, to taste together in a small dish. Whisk well. Set aside to let flavors mingle. Side Note: We like a strong vinegar flavor. If you prefer a more subtle flavor, double the olive oil amount.
- Toast the pecans in a dry pan over medium-low heat, tossing occasionally, until golden brown. Remove from the heat and set aside.
- In a medium bowl, whisk the olive oil, vinegar, honey, red onions, and Dijon until well combined.
- Add the beets and spinach to the dressing and toss to coat. Top with the feta cheese and toasted walnuts.