Last week I shared a different spinach, goat cheese, and beet salad that also includes quinoa - here's my standard recipe that we love and I make all the time! Not that the other one isn't great, I just don't always have cooked quinoa on hand or time to make it...and I love the dressing with honey and dijon, yum.
- 1 1/4 pounds fresh beets, scrubbed and trim the tops
- 1 T. balsamic vinegar
- 1 1/2 t. honey
- 1 1/2 t. Dijon mustard
- 1/4 t. salt
- 1/4 t. pepper
- 1/4 cup olive oil
- 5 cups baby spinach
- 2 oz. goat cheese, crumbled
- 1/2 cup walnuts, toasted
1. cover the beets with water and simmer until tender 30-60 minutes. Cool, peel, cut into 1" pieces.
2. Whisk together the vinegar, honey, mustard, salt, pepper and olive oil.
3. Place spinach in salad bowl. Drizzle with dressing; toss to coat. Top with beets, goat cheese and walnuts. Add additional salt and pepper as desired.
10 servings
note: I just use pre-cooked beets, they taste great and way quicker. And I omit the walnuts 'cuz of Dave's allergies.
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