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
Olive Oil
Sherry Vinegar
Kosher Salt

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.

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