Beet and Spinach Salad with Warm Shallot Vinaigrette
A simple beet and spinach salad made with roasted beets, fresh baby spinach, and a warm shallot vinaigrette flavored with honey, Dijon mustard, and apple cider vinegar.
Servings: 4 servings
Ingredients
- 1 lb beets (golden or red) see notes for substitution
- 5 tablespoons vegetable oil divided
- 1 tablespoon minced shallot
- 1/2 teaspoon Dijon-style mustard
- 1/2 tablespoon honey
- 2 tablespoons apple cider vinegar
- Salt and freshly ground black pepper
- 8 ounces baby spinach
Instructions
- Preheat the oven to 375°F.
- Rinse the beets and trim off the root ends and leafy tops.
- Place the whole beets on a large sheet of heavy-duty aluminum foil coated with nonstick spray. Fold the foil around them to create a sealed packet.
- Roast until the beets are easily pierced with a knife, 1 to 1-1/4 hours depending on their size.
- Remove the beets from the oven and let them cool until they are comfortable to handle. Peel off the skins and cut the beets into 1/4-inch thick slices. Set aside.
- Heat 1 tablespoon of the oil in a small saucepan over medium-low heat. Add the minced shallot and cook until softened but not browned, 3 to 4 minutes.
- Whisk in the Dijon mustard, honey, and apple cider vinegar until smooth.
- While whisking continuously, slowly drizzle in the remaining 4 tablespoons of oil until the dressing thickens and emulsifies.
- Season the vinaigrette to taste with salt and freshly ground black pepper, then remove it from the heat.
- Divide the spinach among 4 serving plates and arrange the sliced beets on top.
- Spoon the warm vinaigrette over the salad, add a little freshly ground black pepper, and serve immediately.
Notes
About the beets: Roasted beets can be prepared up to two days ahead and refrigerated. For a quicker, ready-made option, look for vacuum-packed cooked beets in the produce section. Slice them and warm them slightly before adding them to the salad.
Nutrition
Calories: 228 | Total Fat: 18g | Sodium: 286mg | Carbohydrates: 16g | Fiber: 5g | Sugar: 10g | Protein: 4g