Maple Beet & Spinach Salad
Maple Beet and Spinach Salad! I know this sounds like an odd combination, but this blast of savory flavors will not disappoint.
Ingredients:
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
Directions:
For the beets:
- Preheat the oven to 375 degrees F (190 C)
- Wash and trim the beets, leaving a small amount of stem, do not cut into the beet
- Coat beets lightly with olive oil
- 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)
- Beets are done when easily pierced with a fork
- Remove from the oven, unwrap when cool enough to handle
- Peel the beets, the peel should easily slip off
- Cut into thin slices
For Salad:
- Place spinach in a large salad bowl
- In a small bowl, whisk together dressing ingredients
- Pour dressing over spinach and toss
- Plate salad, top with beets and garnish with pine nuts and fresh goat cheese
