Roasted Beet Salad with Spinach, Feta, and Toasted Pecans
Servings 4
Equipment
- Small Baking Dish
- Large Bowl
Ingredients
Beets:
- 2 red beets scrubbed and ends trimmed
- 1 golden beet scrubbed and ends trimmed
Vinaigrette:
- 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
Other Salad Ingredients:
- ½ cup pecan halves toasted
- 4 cups baby spinach
- Feta cheese crumbles to taste
Instructions
- Preheat the oven to 400 degrees.
- Roast the beets by scrubbing and trimming the ends. Wrap them in two foil packets—I wrapped the golden beet separately from the red beets to preserve its color.
- Place the packets 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, prepare the vinaigrette by combining the oil, vinegar, red onion, honey, Dijon, minced garlic, sea salt, and freshly cracked pepper to taste in a small glass jar. Whisk well. Set aside to let flavors mingle. Side Note: We like a strong vinegar flavor. If you prefer a less tangy flavor, double the olive oil.
- Toast the pecans in a dry pan over medium-low heat, tossing occasionally, until golden brown. Remove from the heat and set aside to cool.
- Prepare the salad by placing the beets and spinach in a large bowl. Drizzle some of the well-whisked vinaigrette over it. Toss to coat.
- Top with the feta cheese and toasted walnuts.
- Serve immediately. enjoy.