Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
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.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
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!!