Time: 1 hour.
Complexity: easily
Servings: 4

The best beetroot salad - a detailed recipe.

Ingredients:

• 3 medium beets, peeled
• 1/4 cup olive oil
• 2 tbsp sherry vinegar
• 1 tbsp. honey
• 1 tbsp chopped red onion
• 1/2 tsp Dijon mustard
• 6 cups spinach
• 1/2 cup crumbled goat cheese
• 1/2 cup coarsely chopped toasted walnuts

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beet, spinach, goat cheese, sherry vinegar, Dijon mustard, walnuts, honey

We recommend

Preparation:

Step 1
• Preheat oven to 200°C.
  
  Wrap the beets in foil and roast directly on the oven rack until tender, about 1 hour. Unwrap and let cool. Peel the beets and cut into small pieces.
Step 2
• In a large bowl, combine the olive oil, vinegar, honey, red onion, and mustard. Season with salt and pepper. Add the beets and spinach and toss. Arrange the salad on a platter or plates, top with goat cheese and walnuts, and serve.
  
  Recipe beet salad with tarragon dressing.

Votes: 12

Author of the recipe - Nancy Fuller is an American chef, businesswoman, and host from Claverack, New York.