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Spinach Salad With Roasted Beets And Feta
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- #89130
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 pound small beets
1/4 cup water
4 teaspoons sherry vinegar, plus more as needed
2 cloves garlic, finely minced
1/4 cup extra-virgin olive oil
salt and freshly ground black pepper
1/4 red onion, thinly sliced
1/2 pound baby spinach leaves
3 ounces Greek, Bulgarian or French feta cheese
directions
Preheat oven to 375 degrees F.
If beet greens are attached, remove all but 1/2 inch of the stems (so as not to pierce the beets) and reserve for another use. Put beets in a baking dish with water.
Cover tightly and bake until a small knife slips in easily, 40 to 45 minutes. Cool slightly, then peel. Let cool completely, then cut into 1/2-inch wedges.
In a small bowl, whisk together the sherry vinegar, the garlic, the olive oil, and salt and pepper to taste.
In a small bowl, toss together beets and red onion and about half of the dressing. Let stand 10 minutes to absorb flavors, then taste and sprinkle with a little more vinegar if necessary.
In a large bowl, toss spinach with remaining dressing. Taste and adjust seasoning. Divide equally among individual plates. Top with beets and onions. Crumble feta over each salad.
Variation: Instead of feta, you might want to make this salad with a blue cheese.
added by
collegemom
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
June 22, 2015
I am not a beet fan, but my husband is and we had a lot of jars of pickled beets, so I did modify this recipe a bit. I cut up the sliced pickled beets into thin strips and marinated with the red onion. I didn't like the dressing suggested after making it , so I added about an 1/8 C of fig balsamic vinegar which hit the spot. I used crumbled feta and also added some toasted sunflower seeds. My husband and I both loved it!!