BABY SPINACH WITH BEETS AND GOAT CHEESE
Steps:
- Place the baby spinach in a salad bowl. Add the balsamic vinaigrette and toss gently until well coated.
- Divide the spinach among 4 shallow bowls or salad plates. Top with the beet slices and sprinkle over the crumbled goat cheese. Serve.
- Cooking Beets
- To prepare the beets, trim all but about 1 inch of the stems. Rinse thoroughly under cold, running water.
- To boil beets, bring a large saucepan of water to a boil. Add the beets and return the water to a boil. Reduce the heat and simmer, covered, until the beets are tender when pierced with a thin, sharp knife, about 20 minutes for small beets, about 30 minutes for medium beets, and 45 minutes to 1 hour for large beets. Drain the beets and transfer them to a bowl of ice water until cool enough to handle.
- To bake beets, preheat the oven to 400°F. Place the beets in a small roasting pan and add 1/2 cup of water. Seal the pan tightly with foil and bake until the beets are tender when pierced with a thin, sharp knife, about 45 minutes for small beets, about 1 hour for medium beets, and about 1 1/4 hours for large beets (be careful when lifting the foil; don't get burned by the escaping hot steam). Remove the beets from the pan and let stand. When the beets are cool enough to handle, use a paring knife to trim the ends and slip off their skins. Serve warm, at room temperature, or cold.
- from aunt elsa's kitchen
- Beets retain better flavor when they are boiled or baked with their skins on, but peeling them after cooking can transfer all that beautiful color right to your hands, where it doesn't look so nice. Wear kitchen gloves when peeling and chopping beets.
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daniel mwampashi
[email protected]I'm not a fan of honey, so I omitted it from the recipe. It was still delicious!
Original
[email protected]This recipe is a bit time-consuming, but it's worth it. The roasted beets are so flavorful and the goat cheese adds a nice tang.
Seemab Bashir
[email protected]I'm allergic to goat cheese, so I used feta cheese instead. It was still really good!
Robert “Rosco” Hommel
[email protected]I added a bit of crumbled bacon to this recipe and it was amazing! The smokiness of the bacon really complemented the other flavors in the dish.
Suaad Fatima
[email protected]I made this recipe with arugula instead of baby spinach and it was still delicious. I think this recipe would be good with any type of leafy green.
Hensom Boy
[email protected]This recipe is a great way to use up leftover beets. I had some roasted beets in the fridge and this was the perfect way to use them up.
Surlivan Amadi
[email protected]I'm not a huge fan of beets, but I really enjoyed this recipe. The goat cheese and walnuts helped to balance out the earthy flavor of the beets.
Alan Pena
[email protected]This dish is a great way to get your daily dose of vegetables. The beets are packed with nutrients and the goat cheese is a good source of calcium.
Ms Manik
[email protected]I love this recipe! It's so healthy and delicious. I always feel good about myself after eating it.
Macy
[email protected]This recipe is so easy to follow and the results are amazing. The beets are roasted to perfection and the goat cheese adds a creamy richness. I will definitely be making this again and again.
Skmilonrana Studeon
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved it! The flavors were perfectly balanced and the presentation was beautiful.
Zainab Fazloon
[email protected]This recipe was a hit! The combination of baby spinach, beets, and goat cheese was delicious. I also loved the addition of walnuts and honey - it gave the dish a nice crunch and sweetness. I will definitely be making this again.