Beet and Spinach Salad

This beet and spinach salad recipe has goat's cheese, fresh raw grated beets, pears, and a homemade honey balsamic vinaigrette. It's healthy and will look lovely on your table!

Course Salad

Cuisine American

Keyword beet spinach salad, spinach beet salad

Prep Time 25 minutes

Total Time 25 minutes

Servings

Calories 305kcal

Author Natasha Bull

Ingredients

2 medium beets peeled & grated
2 pears cored & sliced
5 ounces fresh baby spinach
4 ounces crumbled goat cheese (or to taste)
2 tablespoons chopped red onion (or to taste)

Dressing:

1 tablespoon balsamic vinegar
1/2 tablespoon honey
1/4 cup olive oil
1/2 teaspoon Dijon mustard
1 clove garlic minced
Salt & pepper to taste

Instructions

Make the dressing by combining the dressing ingredients in a drinking glass, small bowl, or jar. Stir/shake well. Give it a taste and adjust ingredients as needed (e.g. add more honey or vinegar).
Peel the beets and cut off the ends. Using a regular box grater, grate them. Prep other salad ingredients and add them to a large bowl. The beets will turn everything pink, so if you don't want that, toss the salad THEN add the cheese and pears on top like I did.
I like to season the salad itself as well as the dressing with salt & pepper, so add some salt & pepper and then toss with the dressing (shake/stir well first). Serve immediately.

Notes

Serves 4-6 as a side salad or makes 2 fairly large portions (more main course-sized).
"Medium" beets is subjective, so I measured it out and my beets were about 1.5 cups when grated. Anything in that ballpark is fine.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition