Beet and Spinach Salad

5 from 3 votes

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!

Prep Time25

Total Time25

Course: Salad

Cuisine: American

Keyword: beet spinach salad, spinach beet salad

Servings:

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