Spinach And Roasted Beet Salad Recipe
Spinach leaves topped with dried cranberries and glazed walnuts.
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Ingredients
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Salad Base
Dressing
Method
Salad Preparation
- 1
Prepare the Beets
Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast them in the oven for about 45-60 minutes, or until they are tender when pierced with a fork. Once cooked, let them cool, then peel and slice them.
- 2
Wash the Spinach
Rinse the fresh spinach leaves under cold water to remove any dirt or grit. Spin in a salad spinner or pat dry with a clean kitchen towel.
- 3
Combine Salad Ingredients
In a large salad bowl, combine the washed spinach leaves, sliced roasted beets, dried cranberries, and glazed walnuts.
Dressing Preparation
- 4
Make the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper until well combined and slightly emulsified.
- 5
Dress the Salad
Drizzle the dressing over the salad mixture in the large bowl. Toss gently to ensure all the ingredients are well coated with the dressing.
