Spinach Salad With Beets Beans & Feta Recipe

Cooking Directions

• STEP 1.Start by roasting the beets in the oven until they are tender. Let them cool, then peel and dice them.
• STEP 2.In a large bowl, combine the spinach, roasted beets, beans, and crumbled feta cheese.
• STEP 3.In a separate small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
• STEP 4.Drizzle the vinaigrette over the salad and toss gently to coat all the ingredients.
• STEP 5.Serve the spinach salad with beets, beans, and feta immediately, or refrigerate for later use.
• STEP 6.To serve, garnish with additional feta cheese and a sprinkle of fresh herbs, if desired.

Cooking Tips

• To save time, you can use canned beets and beans instead of roasting and cooking them from scratch.
• For added crunch, you can sprinkle some toasted nuts or seeds on top of the salad.
• If you prefer a sweeter dressing, you can add a touch more honey to the vinaigrette.
• This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just wait to dress it until right before serving.

Storage and Serving

• Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days.
• To serve the salad again, give it a good toss to redistribute the dressing and flavors.
• This spinach salad with beets, beans, and feta is delicious on its own as a light meal, or you can serve it as a side dish with grilled chicken or fish.