Roasted Beet and Goat Cheese Spinach Salad with Balsamic Vinaigrette

This Roasted Beet and Goat Cheese Spinach Salad with Balsamic Vinaigrette is a delicious and healthy salad that is sure to please! It’s easy to make and full of flavor! Roast the beets in the oven for 25 minutes before combining them with spinach leaves, goat cheese, balsamic vinegar and honey or maple syrup for a flavorful salad that can be enjoyed immediately!

Cooking Equipment:

Baking sheet lined with parchment paper

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Roasted Beet, Goat Cheese, Spinach, Balsamic Vinaigrette, Healthy, Salad

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

2 medium beets, peeled and cut into wedges

2 tablespoons olive oil

Salt and pepper to taste

2 cups baby spinach leaves

1/4 cup crumbled goat cheese

2 tablespoons balsamic vinegar

1 tablespoon honey or maple syrup (optional)

Cooking Instructions:

Preheat oven to 400°F (200°C).

Place the beet wedges on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Roast for 25 minutes or until tender.

In a large bowl, combine the spinach leaves, roasted beets, goat cheese, balsamic vinegar and honey or maple syrup (if using). Toss to combine.

Serve immediately. Enjoy!

Nutrition:

Calories – 270; Fat – 15g; Carbohydrates – 20g; Protein – 12g; Fiber – 5g

Rating:

Did You Know?

Pastitsio, a Greek dish made with layers of pasta, ground meat, and béchamel sauce, is a staple of Mediterranean cuisine.