BABY SPINACH WITH BEETS AND GOAT CHEESE
Steps:
- Place the baby spinach in a salad bowl. Add the balsamic vinaigrette and toss gently until well coated.
- Divide the spinach among 4 shallow bowls or salad plates. Top with the beet slices and sprinkle over the crumbled goat cheese. Serve.
- Cooking Beets
- To prepare the beets, trim all but about 1 inch of the stems. Rinse thoroughly under cold, running water.
- To boil beets, bring a large saucepan of water to a boil. Add the beets and return the water to a boil. Reduce the heat and simmer, covered, until the beets are tender when pierced with a thin, sharp knife, about 20 minutes for small beets, about 30 minutes for medium beets, and 45 minutes to 1 hour for large beets. Drain the beets and transfer them to a bowl of ice water until cool enough to handle.
- To bake beets, preheat the oven to 400°F. Place the beets in a small roasting pan and add 1/2 cup of water. Seal the pan tightly with foil and bake until the beets are tender when pierced with a thin, sharp knife, about 45 minutes for small beets, about 1 hour for medium beets, and about 1 1/4 hours for large beets (be careful when lifting the foil; don't get burned by the escaping hot steam). Remove the beets from the pan and let stand. When the beets are cool enough to handle, use a paring knife to trim the ends and slip off their skins. Serve warm, at room temperature, or cold.
- from aunt elsa's kitchen
- Beets retain better flavor when they are boiled or baked with their skins on, but peeling them after cooking can transfer all that beautiful color right to your hands, where it doesn't look so nice. Wear kitchen gloves when peeling and chopping beets.
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Rayem Islam
[email protected]I can't wait to try this recipe. It looks so good!
Innocent onsinyo
[email protected]This salad is so delicious and healthy. I feel great after eating it.
Kajol Talokdar
[email protected]I love how simple this recipe is. It's perfect for a weeknight meal.
Faram
[email protected]This salad is a great way to show off your culinary skills. It's sure to impress your guests.
Elizabeth Udoh
[email protected]I'm not a huge fan of goat cheese, but I really liked it in this salad. It added a nice tangy flavor.
Aliza design
[email protected]I love that this recipe is so versatile. You can add or remove ingredients to suit your taste.
Sadiq Zaman
[email protected]This salad is perfect for a light lunch or dinner. It's also a great side dish for grilled chicken or fish.
Hitoshi shinsou
[email protected]I'm always looking for new salad recipes and this one is definitely a keeper. It's so flavorful and refreshing.
ADESANYA ADEBIYI
[email protected]This salad is a great way to get your daily dose of fruits and vegetables.
Rehman zain
[email protected]I love the colors in this salad. It's so vibrant and cheerful.
Danish Mudser
[email protected]This recipe is a great way to use up leftover beets. I had some roasted beets in the fridge and this salad was the perfect way to use them up.
Abubakar Haussaini
[email protected]I made this salad for a potluck and it was a huge success. Everyone loved it!
Robert Shirley
[email protected]I followed the recipe exactly and it turned out perfectly. The dressing was especially good.
Melanin Magic
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love that it's healthy and delicious.
Connor Barbour
[email protected]I'm not usually a fan of beets, but this recipe changed my mind. The sweetness of the beets paired perfectly with the tanginess of the goat cheese.
Monday Egbe
[email protected]This recipe was a hit with my family! The combination of baby spinach, beets, and goat cheese was delicious and refreshing. I especially loved the tangy dressing.