This vibrant salad brings a fresh and tangy element to a rich meal. Roasted beets add earthiness, spinach provides a delicate bite, and the Dijon vinaigrette ties it all together with a bright, French-inspired flair. A sprinkle of walnuts and macedonian feta takes it to the next level.
Ingredients
- 3 medium beets, washed (no need to peel before roasting)
- 4 cups spinach leaves
- ¼ cup walnuts, roughly chopped (toasted) - or try our Maple Candied Pecans for added sweetness
- 2 oz macedonian feta, crumbled (optional)
For the Dijon Vinaigrette:
- 2 tbsp olive oil
- 1 tbsp Dijon mustard or Todd's Granny's Mustard
- 1 tbsp red wine vinegar
- Salt and pepper, to taste
Method
- Roast Beets: Preheat your oven to 400°F. Wrap each beet in aluminum foil and roast on a baking sheet for about 40–50 minutes, or until a fork easily pierces them. Allow the beets to cool, then peel and cut them into bite-sized pieces.
- Assemble Salad: In a large bowl, combine the roasted beets with the baby spinach.
- Make Vinaigrette: In a small bowl, whisk together the olive oil, Dijon mustard, red wine vinegar, salt, and pepper until emulsified.
- Toss & Serve: Drizzle the dressing over the salad and toss gently to combine. Top with toasted walnuts and crumbled cheese for an extra touch of creaminess and crunch.
