Description

Roasted beets are paired with goat cheese and a simple lemon mustard vinaigrette for a warm fall salad.

Scale

Ingredients

3 small beets (about 1 pound)
1 tablespoon olive oil
1 cup cooked white beans (drained and rinsed if using canned)
2 large handfuls of spinach
1 ounce goat cheese
1 tablespoon finely minced parsley
1 tablespoon finely minced chives
1 tablespoon finely minced dill

Lemon mustard vinaigrette

Juice 1 lemon
2 tbsp olive oil
1 teaspoon mustard

Instructions

Preheat oven to 400°F.
Trim ends of beets and dice into 1/4 inch pieces. Place in a roasting pan. Toss with olive oil until well coated. Roast for 25 to 35 minutes, until fork tender. Remove from oven and let cool.
In a small bowl or jar, combine lemon juice, olive oil and mustard. Whisk or shake to combine.
Place spinach, white beans, and beets in a large bowl. Sprinkle goat cheese and herbs into bowl. Drizzle with lemon mustard vinaigrette and toss to combine.

Notes

Tips & Tricks: Golden beets have a lovely sweetness without the intensely earthy beet flavor. Slightly under roasted beets have a lovely crunch that adds great texture to this salad without croutons. Roast 15 to 20 minutes, or until your desired doneness.

Stock up: get the pantry ingredients you will need: olive oil, white beans, beets

Nutrition: get the information.

Nutrition

Calories: 568
Sugar: 16.2
Sodium: 292.1
Fat: 24.5
Carbohydrates: 49.4
Fiber: 17.3
Protein: 15.7
Cholesterol: 6.5