Beet & Spinach Salad | Dorothy Lane Market

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    Beet & Spinach Salad

    PREP TIME 1 hr 15 min
    COOK TIME -
    SERVINGS 4
    Chef Carrie Walters
    • POSTED Jun 13th, 2022
    • BY Chef Carrie Walters

    Wondering how to cook beets?

    Boiling Beets: Wash and trim the beets, leaving about 2 inches of the stem and root ends. Place the beets in a large saucepan and cover with salted water (about 1 teaspoon of salt per quart). Add a few teaspoons of vinegar or lemon juice to the water. Bring the water to a boil over high heat. Cover, reduce the heat to medium-low, and continue to cook for about 40 to 60 minutes, depending on the size of the beets. 

    Roasting Beets: Wash and trim the beets, leaving an inch or two of the stem and root ends. Rub the beets with a little vegetable oil and sprinkle lightly with salt and pepper; wrap in foil and bake at 375ºF for about 1 to 1 1/2 hours, or until tender. The time varies depending on the size of the beets.

    INGREDIENTS

    For the Salad

    • 4 cups spinach
    • 1 lb beets, cooked, peeled, and diced
    • ¼ cup red onion, thinly sliced
    • Crumbled goat cheese or feta, optional
    • Pecan halves or walnuts, toasted, optional

    For the Dressing

    • 1 clove garlic, minced
    • ½ tsp salt
    • ⅛ tsp freshly ground black pepper
    • 1 Tbsp DLM Dijon Mustard
    • 4 Tbsp DLM 100% Pure Honey
    • ⅓ cup Aunt Angie's Balsamic Vinegar
    • ⅔ cup Vera Jane's Extra-Virgin Olive Oil

    INSTRUCTIONS

    1
    Arrange spinach leaves on 4 salad plates. Top with beets, red onion, nuts, and cheese, if desired.
    2
    In a bowl or blender, combine the garlic, salt, pepper, mustard, honey, and balsamic vinegar. Whisk or blend in the olive oil in a steady stream.
    3
    When ready to serve, drizzle the dressing over the salad.

    IN THIS RECIPE

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    Beet & Spinach Salad

    PREP TIME 1 hr 15 min
    COOK TIME -
    SERVINGS 4

    INGREDIENTS

    For the Salad

    • 4 cups spinach
    • 1 lb beets, cooked, peeled, and diced
    • ¼ cup red onion, thinly sliced
    • Crumbled goat cheese or feta, optional
    • Pecan halves or walnuts, toasted, optional

    For the Dressing

    • 1 clove garlic, minced
    • ½ tsp salt
    • ⅛ tsp freshly ground black pepper
    • 1 Tbsp DLM Dijon Mustard
    • 4 Tbsp DLM 100% Pure Honey
    • ⅓ cup Aunt Angie's Balsamic Vinegar
    • ⅔ cup Vera Jane's Extra-Virgin Olive Oil

    INSTRUCTIONS

    1
    Arrange spinach leaves on 4 salad plates. Top with beets, red onion, nuts, and cheese, if desired.
    2
    In a bowl or blender, combine the garlic, salt, pepper, mustard, honey, and balsamic vinegar. Whisk or blend in the olive oil in a steady stream.
    3
    When ready to serve, drizzle the dressing over the salad.

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