- Prep Time
- 20 mins
- Total Time
- 40 mins
- Serves
- Serves 8
Ingredients
- 4
- medium-size fresh beets, green tops removed
- 0
- 1
- Aged Balsamic Vinegar of Modena
- 15
- 1 1/2
- Liquid Honey
- 7
- 1 1/2
- Dijon mustard
- 7
- 1/4
- each salt and pepper
- 1
- 1/4
- First Cold Pressed Extra Virgin 100% Olive Oil
- 60
- 2/3
- Baby Spinach
- 208
- 1/2
- Pepper Goat’s Milk Cheese, crumbled
- 63
- 1/2
- Walnut Halves, toasted and chopped
- 125
Method
- Step 1
- Place beets in a microwave-safe baking dish, cover with salted water and a lid or plastic wrap punched with steam holes. Cook on HIGH for 20 min. or until beets are tender. Drain, cover with fresh cold water and set aside to cool.
- Step 2
- Whisk together the balsamic vinegar, honey, Dijon and salt. Add oil in a thin stream, whisking until incorporated.
- Step 3
- Peel cooled beets with a paring knife and cut into cubes. In a large bowl, dress baby spinach and arrange beets on top. Sprinkle with crumbled goat cheese and garnish with walnuts. Serve immediately.
Nutritional Facts Per Serving
- Calories:
- 140
- Fat:
- 12 g
- Saturated Fat:
- 2 g
- Carbs:
- 9 g
- Fibre:
- 2 g
- Cholesterol:
- 5 mg
- Protein:
- 3 g
- Sodium:
- 190 mg
- Potassium:
- 75