Golden Beet and Spinach Salad


  • 1 bunch golden beets – trimmed and rinsed
  • 1 bunch spinach -washed and patted dry
  • 2-3 Tbls pine nuts– toasted
  • ¼ cup goat cheese crumbled
  • Balsamic glaze
  • salt
  • pepper


  • Preheat 375 degrees
    Wash and remove the tops and bottoms of the beets
    Place the beets in a roasting pan filled with an inch of water
    Cover the pan and bake for about 45 minute – an hour, add water if necessary- the beets are cooked when poked easily with a fork
  • When beets have cooled – gently peel off the skin, rinse them, slice into ½ inch thick rounds
    Place on bed of spinach
  • Sprinkle with pine nuts and goat cheese
    Salt and pepper to taste
    Drizzle balsamic glaze on top

Source: Martha Rose Shulman revised and tested by Cindy Bevans

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