Roasted Beet, Apple & Spinach Salad with Honey-Dijon Vinaigrette.

  • ½ (5 oz) pkg
    baby spinach
  • 4 medium
    beets
  • ½ (4 oz) log
    goat cheese
  • 1
    Granny Smith apple
  • ⅛ cup
    pistachios, unsalted
  •  
    black pepper
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    honey
  •  
    red wine vinegar
  •  
    salt
  • 1
    Preheat oven to 425°F.
  • 2
    Wash, trim ends, peel, and medium dice beets. Transfer to a sheet pan. Drizzle with oil, season with salt and pepper, and toss to coat.
    4 beets
    1 tbsp extra virgin olive oil
    1 pinch salt
    1 pinch black pepper
  • 3
    Place in the oven and roast until beets are tender, about 20 minutes.
  • 4
    In a small bowl, prepare dressing by whisking together oil, vinegar, honey, Dijon, salt, and pepper. Set aside.
    3 tbsp extra virgin olive oil
    1 tbsp red wine vinegar
    1 tbsp honey
    2 tsp Dijon mustard
    ⅛ tsp salt
    ⅛ tsp black pepper
  • 5
    Wash and dry spinach. Wash, core and slice apple into thin wedges. Transfer both to a large bowl.
    ½ (5 oz) pkg baby spinach
    1 Granny Smith apple
  • 6
    Shell pistachios. Crumble goat cheese into a small bowl.
    ⅛ cup pistachios, roasted unsalted
    ½ (4 oz) log goat cheese
  • 7
    Remove beets from oven and add to bowl with spinach and apple. Toss salad.
  • 8
    To serve, place salad on a plate, sprinkle with pistachios and goat cheese, and drizzle with dressing. Enjoy!