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Spinach Salad with Beets and Pecans


Serves: 4

Prep Time: 10 minutes

Cooking Time: 25 minutes

Difficulty: Easy

Comments

This salad has loads of antioxidants and vitamins, not to mention flavor!

Ingredients

5 ounces spinach, fresh baby

2 beets, fresh

3 ounces goat cheese, fresh

1/3 cup nuts, pecans, whole

3 tablespoons olive oil

2 tablespoons vinegar, cider

1 tablespoon honey

1 teaspoon Dijon mustard

Preparation

Preheat oven to 425 degrees. Wash the beets and remove the tops and bottoms. Cut into quarters to reduce cooking time. Wrap the beets in foil and place on a baking sheet. Bake for about 25 minutes until beets are fork tender. Add the walnuts to the baking sheet during the last 4 or 5 minutes to toast them. Meanwhile, make the dressing by mixing the olive oil, vinegar, honey and dijon in the bottom of the salad bowl. Add the spinach and toss. Divide the spinach onto 4 salad plates. Sprinkle with goat cheese and walnuts. Remove the skin from the beets by placing individual beets in a paper towel and rubbing the skin off. Slice the beets and arrange on top of each salad and serve.

Nutrition

Per Serving About: 280 calories, 24 g fat, 6 g saturated fat, 0 g trans fat, 7 g protein, 12 g carbohydrates, 3 g dietary fiber, 200 mg sodium


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