Roasted Baby Beet and Spinach Salad

Roasted Baby Beet and Spinach Salad Recipe from France

Region / culture: France | Preparation time: 15 minutes | Cooking time: 60 minutes | Servings: 4

Introduction

Roasted Baby Beet and Spinach Salad is a delicious and nutritious dish that combines the earthy sweetness of roasted baby beets with the freshness of spinach leaves and tangy cheese. This salad is perfect for a light lunch or as a side dish for a dinner party.

History

The combination of roasted beets and spinach has been a popular dish for centuries, with variations found in cuisines around the world. This particular recipe adds a modern twist with the addition of a zesty lemon dressing and crumbled cheese.

Ingredients

1 lb (454 g) baby beets, with stems trimmed to 1 inch
1 tbsp minced shallot
3 tbsp fresh lemon juice
0.5 tsp dijon mustard
0.25 cup extra-virgin olive oil
sea salt, to taste
ground pepper, to taste
3 – 4 cups washed and dried spinach leaves
0.25 lb (113 g) crumbled roquefort cheese

How to prepare

Preheat the oven to 400°F (204°C).
Wash the beets, then wrap them in aluminum foil lined with parchment paper.
Roast the beets in the center of the oven until they are tender, approximately 45 – 60 minutes.
Allow the beets to cool.
Peel the beets and cut them in half.
In a bowl, whisk together the shallot, lemon juice, and mustard.
Gradually whisk in the oil until the dressing is emulsified, then season with salt and pepper.
Toss the beets in a small amount of the dressing.
Place the spinach on a large platter, and top it with the beets and cheese.
Drizzle the salad lightly with the dressing.
Serve the remaining dressing on the side.

Variations

Try adding toasted nuts or seeds for extra crunch.
Substitute feta or goat cheese for a different flavor profile.
Add sliced strawberries or oranges for a pop of color and sweetness.

Cooking Tips & Tricks

Be sure to wrap the beets in aluminum foil lined with parchment paper before roasting to ensure even cooking and easy cleanup.

- To easily peel the roasted beets, rub them gently with a paper towel to remove the skin.

- For a more intense flavor, try roasting the beets with a drizzle of balsamic vinegar or honey.

Serving Suggestions

Serve this salad as a light lunch with a side of crusty bread or as a side dish for grilled chicken or fish.

Cooking Techniques

Roasting the beets brings out their natural sweetness and adds depth of flavor to the salad.

Ingredient Substitutions

If baby beets are not available, you can use regular beets and cut them into smaller pieces. You can also substitute baby arugula or mixed greens for the spinach.

Make Ahead Tips

You can roast the beets ahead of time and store them in the refrigerator until ready to assemble the salad. The dressing can also be made in advance and stored in the refrigerator.

Presentation Ideas

Arrange the beets and spinach on a large platter for a beautiful presentation. Top with the crumbled cheese and drizzle with the lemon dressing for a finishing touch.

Pairing Recommendations

This salad pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. For a non-alcoholic option, try serving with sparkling water infused with lemon or cucumber.

Storage and Reheating Instructions

Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. The beets may lose their vibrant color over time, but the flavor will still be delicious. Reheat gently in the microwave or enjoy cold.

Nutrition Information

Calories per serving

Each serving of Roasted Baby Beet and Spinach Salad contains approximately 250 calories.

Carbohydrates

Each serving of Roasted Baby Beet and Spinach Salad contains approximately 20 grams of carbohydrates.

Fats

Each serving of Roasted Baby Beet and Spinach Salad contains approximately 15 grams of fats.

Proteins

Each serving of Roasted Baby Beet and Spinach Salad contains approximately 8 grams of proteins.

Vitamins and minerals

This salad is rich in vitamins and minerals, including vitamin A, vitamin C, iron, and potassium.

Alergens

This recipe contains dairy (cheese) and mustard, which may be allergens for some individuals.

Summary

Roasted Baby Beet and Spinach Salad is a nutritious dish that is high in vitamins and minerals, with a good balance of carbohydrates, fats, and proteins.

Summary

Roasted Baby Beet and Spinach Salad is a flavorful and nutritious dish that is perfect for any occasion. With a zesty lemon dressing, crumbled cheese, and tender roasted beets, this salad is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, the sun shining brightly as I rummaged through an old recipe box that had been passed down to me from my own grandmother. As I flipped through the index cards, yellowed with age, I came across a recipe titled "Roasted Baby Beet and Spinach Salad."

I had never heard of such a dish before, but the ingredients listed intrigued me. Fresh baby beets, tender spinach leaves, tangy goat cheese, and crunchy walnuts. It sounded like a combination made in culinary heaven. I knew I had to give it a try.

I remembered the first time I made the salad. I carefully followed the instructions on the index card, roasting the baby beets until they were tender and caramelized, wilting the spinach just enough to bring out its vibrant green color, and toasting the walnuts to enhance their nutty flavor.

As I tossed the roasted beets, spinach, goat cheese, and walnuts together in a tangy balsamic vinaigrette, I couldn't help but marvel at how the flavors complemented each other perfectly. The earthy sweetness of the beets paired beautifully with the nuttiness of the walnuts, while the creamy tanginess of the goat cheese added a delightful contrast to the tender spinach leaves.

I served the salad to my family that evening, and their reactions were overwhelmingly positive. My husband declared it the best salad he had ever tasted, while my children gobbled up their portions with gusto. I knew then that I had stumbled upon a recipe that would become a staple in our household.

Over the years, I have made the Roasted Baby Beet and Spinach Salad countless times, each time tweaking the recipe ever so slightly to suit my family's tastes. Sometimes I add a splash of citrusy orange juice to the vinaigrette for a burst of freshness, or sprinkle some toasted sesame seeds on top for added crunch.

I have also shared the recipe with friends and neighbors, who have all become fans of the salad. It has become my signature dish, the one that everyone requests whenever we have a potluck or family gathering.

But the true beauty of the Roasted Baby Beet and Spinach Salad lies not just in its delicious flavors, but in the memories it evokes. Every time I make it, I am transported back to that warm summer day when I first discovered the recipe, and to the countless meals I have shared with my loved ones since then.

As I sit here now, writing this story and reminiscing about the journey I have taken with this recipe, I am filled with a sense of gratitude. Gratitude for the generations of cooks who have come before me, passing down their knowledge and recipes for me to discover and enjoy. And gratitude for the simple pleasure of good food shared with the ones we love.

So here's to the Roasted Baby Beet and Spinach Salad, a dish that has brought me joy, nourishment, and countless memories. May it continue to delight and inspire for generations to come.