Spinach Salad with Goat Cheese & Beets
Summary
This classic spinach salad with goat cheese and beets is colorful, flavorful, and full of nutrients. Spinach is the star of the show, a vitamin-packed vegetable that is a great addition to any diabetes-friendly diet. The honey and Dijon mustard dressing adds a touch of sweetness and takes these flavors to the next level.
Wanting to add more spinach to your diet? Try out these recipes!
• Easy Spinach Ricotta Enchiladas
• Spinach Artichoke Stuffed Portobellos
Wanting to add more spinach to your diet? Try out these recipes!
• Easy Spinach Ricotta Enchiladas
• Spinach Artichoke Stuffed Portobellos
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- Prep time
- 10 min
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- Cook time
- 30 min
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- Servings
- 6 Servings
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- Serving size
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2 cups
Ingredients
Ingredients
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beets (tops trimmed)
- 1 lbs
- 454 g
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mayonnaise made with olive oil
- 1/3 cup
- 1/3 cup
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water
- 3 tbsp
- 3 tbsp
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honey
- 2 tsp
- 2 tsp
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Dijon Mustard
- 2 tsp
- 2 tsp
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baby spinach
- 10 oz
- 284 g
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goat cheese (crumbled)
- 2 oz
- 57 g
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pine nuts
- 1/4 cup
- 1/4 cup
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Recommended for You
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Kale and Quinoa Salad
15 min20 min10 -
Potato and cauliflower salad
10 min8 -
Directions
Directions
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Add beets, goat cheese, and pine nuts. Toss again gently.
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Remove from water and let cool, then peel and slice into wedges.
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Scrub the beets and trim and discard the tops. Place in a saucepan or pot and cover with water. Bring to a boil, then reduce heat and simmer until fork-tender, 30–45 minutes.
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In a large bowl, whisk together the water, honey, and Dijon mustard. Add spinach and toss to coat.