Beet Salad With Spinach And Honey Balsamic Vinaigrette Recipe

Cooking Directions

• STEP 1.Start by roasting the beets in the oven until they are tender. Let them cool, then peel and slice them.
• STEP 2.In a large bowl, combine the spinach leaves, sliced beets, and any other desired salad ingredients.
• STEP 3.In a separate small bowl, whisk together the honey, balsamic vinegar, olive oil, salt, and pepper to make the vinaigrette.
• STEP 4.Drizzle the honey balsamic vinaigrette over the salad and toss gently to coat all the ingredients.
• STEP 5.Serve the beet salad with spinach and honey balsamic vinaigrette immediately, or refrigerate for later use.

Cooking Tips

• To save time, you can use pre-cooked beets from the grocery store.
• For added flavor and texture, you can sprinkle some crumbled goat cheese or toasted nuts on top of the salad.
• Make sure to toss the salad gently to avoid crushing the delicate spinach leaves.

Storage and Serving

• This beet salad is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
• If making the salad ahead of time, keep the dressing separate and add it just before serving to prevent the spinach from wilting.
• You can enjoy this salad as a light lunch or as a side dish to accompany your main course.