Spinach Roasted Beet Salad
Nutrition
Calories: 231 kcalCarbohydrates: 15 gProtein: 11 gFat: 24 gSaturated Fat: 11 gCholesterol: 19 mgSodium: 381 mgFiber: 7 gSugar: 11 gVitamin A: 136.075 IUCalcium: 183 mgIron: 10 mg
Ingredients
- 16 oz baby red beets
- 4 teaspoons cider vinegar
- 2 whole Garlic cloves finely minced
- 1/4 cup extra virgin olive oil
- 1 pinch salt
- 1 pinch ground black pepper
- ¼ whole Red onion thinly sliced
- ½ lb baby salad spinach
- 3 oz feta cheese
Instructions
- Preheat oven to 375 degrees F. If beet greens are attached, remove all but 1/2 inch of the stems (so as not to pierce the beets) and reserve for another use. Put beets in a baking dish with 1/4 cup water. Cover tightly and bake until a small knife slips in easily, 40 to 45 minutes. Cool slightly, then peel. Let cool completely, then cut into 1/2 inch wedges.
- In a small bowl, whisk together 4 teaspoons vinegar, garlic, olive oil, and salt and pepper to taste.
- In a small bowl, toss together beets and red onion with about half of the dressing. Let stand 10 minutes to absorb flavors, then taste and sprinkle with a little more vinegar if necessary.
- In a large bowl, toss spinach with remaining dressing. Taste and adjust seasoning. Divide equally among 4 plates. Top with beets and onions, again dividing equally. Crumble feta evenly over each salad.