RCI-MT.001.0209.001

Roasted Baby Beet and Spinach Salad

Name: Roasted Baby Beet and Spinach Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound baby beets (stems trimmed to 1-inch); 1 tablespoon minced shallot; 3 tablespoons fresh lemon juice; ½ teaspoon Dijon mustard; ¼ cup extra-virgin olive oil; 1 unit sea salt (to taste); 1 unit ground pepper (to taste); 3 unit – 4 cups washed and dried spinach leaves; ¼ pound crumbled roquefort cheese

* [http://www.wholefoodsmarket.com/recipes/salad/beet_spinach-wc.html Original recipe] * Serves 4 –

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

baby beets
stems trimmed to 1-inch
1 pound
minced shallot
1 tablespoon
fresh lemon juice
3 tablespoons
Dijon mustard
½ teaspoon
extra-virgin olive oil
¼ cup
sea salt
to taste
1 unit
ground pepper
to taste
1 unit
– 4 cups washed and dried spinach leaves
3 unit
crumbled roquefort cheese
¼ pound

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Roasted Baby Beet and Spinach Salad

Ingredients

Method

What Makes This Variant Distinct