Warm Beet And Baby Spinach Salad Food

WARM ROASTED BEET SALAD WITH SPINACH AND BLUE CHEESE

Steps:

• Preheat oven to 425 degrees. In a large bowl, toss the beets with the shallots, 2 tablespoons of the oil, the thyme, 3/4 teaspoon salt and 1/2 teaspoon black pepper.
• Transfer to an 11-by-13-inch pan and cook, tossing beets twice, until they are tender and browned in places (but not burnt), 25 to 35 minutes.
• Let cool for 5 minutes, then transfer to a large serving bowl and toss with the vinegar and the remaining 2 tablespoons olive oil. Sprinkle with salt and pepper to taste.
• Arrange the spinach on four salad plates. Arrange the beets on the spinach and sprinkle with blue cheese and serve immediately.

BABY SPINACH SALAD WITH MANDARIN ORANGE AND RED ONIONS

Steps:

• Arrange spinach leaves on a large platter or individual salad plates. Top with mandarin sections and chopped red onion. Whisk together marmalade and vinegar. Stream oil into dressing while continuing to whisk.
• When you are ready to serve, pour the dressing over salad and season with salt and pepper.

SPINACH SALAD WITH BEETS AND WALNUTS RECIPE

Steps:

• Preheat oven to 425°F. Place beets on a baking sheet. Roast until fork tender, about 1 hour depending on size of the beets. When cool enough to handle, peel beets and roughly chop.
• Place spinach, beets, goat cheese, and walnuts in a large bowl.
• In a small bowl, whisk together olive oil and vinegar. Whisk in salt and pepper. Pour dressing over salad and toss to combine. This Recipe Appears In Serious Entertaining: A Family Valentine's Day

SPINACH SALAD WITH GOAT CHEESE AND BEETS

Steps:

• Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 30-60 minutes. Remove from the water; cool. Peel beets and cut into 1-in. pieces., In a small bowl, whisk the vinegar, honey, mustard, salt and pepper. Slowly whisk in oil until blended. , Place spinach in salad bowl. Drizzle with dressing; toss to coat. Top with beets, goat cheese and walnuts. If desired, sprinkle with additional pepper.

BEET SPINACH SALAD

Steps:

• Place beets in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until tender. Cool; peel and cut into 1/4-in. strips., In a small bowl, whisk vinegar and mustard until blended; gradually whisk in oil. Add the sugar, salt and pepper. In a large bowl, combine the beets, onions, mint and 2 tablespoons vinaigrette. Cover and refrigerate for 30 minutes., In a large salad bowl, combine the spinach, orange sections, beet mixture and remaining vinaigrette; toss. Top with raspberries. Serve immediately.