Wednesday, 20 June 2012
Beet, Spinach + Goat Cheese Salad
This a great summer salad - very light but very nutritious! Roast the beets ahead of time if you can. It will be easier to peel them when they're cool. I like to peel them after they've been roasted, but either way it will be a big mess, so it's up to you. Yummy beets!!
If you want to buy the sherry vinegar and have no idea what else you could use it for, it makes a wonderful dressing for salads with any kind of roasted vegetables involved.
Beet, Spinach, and Goat Cheese Salad
serves 2 as a large side (aka add protein)
2 cups of washed spinach
4 medium sized beets, roasted, peeled, and sliced
4 Tbsp crumbled goat cheese
Divide ingredients evenly between two plates, and drizzle lightly with oil and vinegar (it's better to start with too little vinegar - it's strong stuff!) and sprinkle with salt.