Roasted Baby Beet and Spinach Salad

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  1. Preheat oven to 400°F.
  2. Wash beets then wrap in parchment-lined aluminum foil and roast in center of oven until tender, 45 – 60 minutes.
  3. Cool.
  4. Peel beets and cut in half.
  5. Whisk together shallot, lemon juice and mustard.
  6. Whisk in oil until emulsified and season with salt and pepper.
  7. Toss beets in a little dressing.
  8. Place spinach on a large platter, top with beets then cheese.
  9. Drizzle lightly with dressing.
  10. Serve remaining dressing on side.

Nutritional information

Per serving (133.54 g-wt.):

  • 190 calories (15 from fat) | 15g total fat | 5g saturated fat | 6g protein | 10g total carbohydrate (2g dietary fiber, 6g sugar) | 15mg cholesterol | 420mg sodium