Ingredients

  • 450 gram beets, Trim off greens, = 1 lb
  • ¼ red onion, finely chop
  • ¼ cup black olives pitted, dry cured, Provence
  • 3 tablespoon olive oil, extra virgin
  • 2 tablespoons white wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 small garlic clove, smooshed
  • ¼ cup cilantro, chopped
  • ¼ cup parsley, finely chopped
  • 1 tablespoon mint leaves, finely chop
  • 1 teaspoon dried oregano
  • ¼ teaspoon ground cumin
  • salt & peper
  • 225 grams spinach leaves, cut into thick ribbons, 1/2lb
  • ½ cup goat cheese, feta goat preferred

Directions

1. Either roast beets in 375*F/180*C/GM5 or bring to boil in salted water. Cook until tender, about 45-60 minutes.
2. Meanwhile, Combine all ingredients up to salt and pepper into a large salad bowl. Season to taste with salt and pepper.
3. Remove beets and let cool down until just warm. Peel and julienne. Add to bowl and toss gently to coat. Add spinach and toss again.
4. Plate salad then top with goat cheese.

Notes
Fantastic. Turned a number of folks onto beets with this recipe!!
PS. I did modify the amounts from original recipe.


Categories
Beet, Goat Cheese, Salad, Spinach
Keywords
Beet, Spinach, Salad, Goat Cheese
MacGourmet downloadNonpartisan Beet Salad. To import, drag image to your MacGourmet recipe box.