- 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.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
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
