SPINACH SALAD WITH GOAT CHEESE AND BEETS
Here's a super easy salad that looks and tastes festive for the wonderful Christmas season, but is also wonderful all year round. Vinaigrette dressing coats the greens nicely. -Nancy Latulippe, Simcoe, Ontario
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 30-60 minutes. Remove from the water; cool. Peel beets and cut into 1-in. pieces., In a small bowl, whisk the vinegar, honey, mustard, salt and pepper. Slowly whisk in oil until blended. , Place spinach in salad bowl. Drizzle with dressing; toss to coat. Top with beets, goat cheese and walnuts. If desired, sprinkle with additional pepper.
Nutrition Facts : Calories 113 calories, Fat 10g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 128mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
SPINACH QUINOA SALAD WITH BEETS
If you're looking for a bold, colorful, earthy, nutritious, textured side dish, this Spinach Quinoa Salad with beets might just fit the bill. It's mixed with apple and avocado, then dressed with a light honey Dijon dressing for great flavors and a beautiful presentation.
Provided by Cheryl
Time 12m
Number Of Ingredients 11
Steps:
- MAKE THE DRESSING: Combine all dressing ingredients in a tightly sealed container/jar and shake well. Or, whisk well until combined.
- ASSEMBLE SALAD: [If you are cutting avocado and apple ahead of assembly time, sprinkle with lemon to avoid browning]. Combine all salad ingredients in a bowl. Add part of the dressing. Toss. Add more dressing if needed. Garnish with chopped nuts and/or goat cheese if desired.
Nutrition Facts : Calories 252 kcal, Carbohydrate 28 g, Protein 3 g, Fat 15 g, SaturatedFat 2 g, Sodium 252 mg, Fiber 5 g, Sugar 14 g, ServingSize 1 serving
SPINACH SALAD WITH BEETS AND WALNUTS RECIPE
Steps:
- Preheat oven to 425°F. Place beets on a baking sheet. Roast until fork tender, about 1 hour depending on size of the beets. When cool enough to handle, peel beets and roughly chop.
- Place spinach, beets, goat cheese, and walnuts in a large bowl.
- In a small bowl, whisk together olive oil and vinegar. Whisk in salt and pepper. Pour dressing over salad and toss to combine. This Recipe Appears In Serious Entertaining: A Family Valentine's Day
Nutrition Facts : Calories 214 kcal, Carbohydrate 12 g, Cholesterol 3 mg, Fiber 5 g, Protein 6 g, SaturatedFat 3 g, Sodium 408 mg, Sugar 6 g, Fat 17 g, ServingSize serves 4, UnsaturatedFat 0 g
SPINACH SALAD WITH BEETS, QUINOA & GOAT CHEESE RECIPE - (4.5/5)
Provided by á-216
Number Of Ingredients 8
Steps:
- In bowl, whisk 2 tsp. zest, 3 tbsp. juice, shallot and EVOO; season. In large bowl, toss remaining ingredients with the dressing.
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- To cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water for a minute or two. In a medium-sized pot, combine the rinsed quinoa and 1 cup water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.
- To cook the edamame: Bring a pot of water to boil, then add the frozen edamame and cook just until the beans are warmed through, about 5 minutes. Drain and set aside.
- To toast the almonds or pepitas: In a small skillet over medium heat, toast the almonds or pepitas, stirring frequently, until they are fragrant and starting to turn golden on the edges, about 5 minutes. Transfer to a large serving bowl to cool.
- To prepare the beet(s) and/or carrot: First of all, feel free to just chop them as finely as possible using a sharp chef’s knife OR grate them on a box grater. If you have a spiralizer, you can spiralize them using blade C, then chop the ribbons into small pieces using a sharp chef’s knife. If you have a mandoline and julienne peeler (this is a pain), use the mandoline to julienne the beet and use a julienne peeler to julienne the carrot, then chop the ribbons into small pieces using a sharp chef’s knife.
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