Maple Beet & Spinach Salad

dr west foods to eat recipes
Maple beet and spinach salad recipe

Maple Beet and Spinach Salad! I know this sounds like an odd combination, but this blast of savory flavors will not disappoint. 


For the salad

  • 2 Golden Beets 
  • 1 teaspoon Olive Oil 
  • 3 large handfuls of Spinach 
  • 2 tablespoons Pine Nuts 
  • 2 tablespoons fresh Goat Cheese 

For the dressing

  • 2 tablespoons Olive Oil 
  • 1 tablespoon Vinegar 
  • 1 teaspoon Maple Syrup 
  • Sea Salt and Pepper, to taste 


For the beets:

  1. Preheat the oven to 375 degrees F (190 C) 
  2. Wash and trim the beets, leaving a small amount of stem, do not cut into the beet
  3. Coat beets lightly with olive oil 
  4. Wrap each beet in aluminum foil, place on a baking sheet, and roast in the oven until cooked through (approximately 45-60 minutes, depending on size) 
  5. Beets are done when easily pierced with a fork 
  6. Remove from the oven, unwrap when cool enough to handle 
  7. Peel the beets, the peel should easily slip off 
  8. Cut into thin slices 

For Salad: 

  1. Place spinach in a large salad bowl 
  2. In a small bowl, whisk together dressing ingredients 
  3. Pour dressing over spinach and toss 
  4. Plate salad, top with beets and garnish with pine nuts and fresh goat cheese


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