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Spinach & Roasted Beet Salad with Berry-Balsamic Vinaigrette
Loaded with fresh ingredients, this is healthy, summer eating at its best.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 2
Ingredients
- ***For the Salad use the proportions you prefer; this is just a guide for 2 servings***
- 3-4 cups baby spinach
- 2 beets roasted cooled to room temp and sliced thinly
- 2-3 slices of cooked bacon cut in small pieces
- 1/4 red onion sliced thinly
- A few slices soft cheese brie or blue cheese
- Candied pecans
- Blackberries
- ***For the Vinaigrette good for 2-3 entree-size servings; adjust the proportions according to your taste.***
- 3 Tablespoons raspberry jam or any fruity jam
- 2 Tablespoons rice vinegar
- 3 Tablespoons white balsamic vinegar
- 3-4 Tablespoons fruity olive oil
- salt and pepper to taste
Instructions
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Roast the beets: Preheat your oven to 375℉. Arrange them on a baking tray and roast for 35-40 minutes (peeled or unpeeled). Cool to room temperature before slicing for the salad.
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To prepare the vinaigrette: combine all the ingredients from the jam to the vinegar and season with salt and pepper to taste. Add the olive oil and whisk until emulsified.
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Assemble the salad and drizzle with the vinaigrette before serving.
Recipe Notes
Adjust the vinaigrette ingredients according to your taste. I use a low-sugar jam and white balsamic vinegar is less sweet than the regular variety so this may not be as sweet as you expect. Feel free to add a bit of sugar if that is what you prefer.