SPINACH SALAD WITH ROASTED BEETROOTS

SALADSMAIN COURSESSTARTERSINSTAGRAMSCD RECIPE 2SIDES

Nov 11

This is a great salad to boost your health. Beetroot is packed with nutrients; once roasted, the minerals can be easily absorbed into the body to help boost our natural defense and enhance natural healing properties. It is also a great source of antioxidants that help protect the cells from damage through free radicals. Raw spinach provides an abundance of folate, vitamin C, niacin, riboflavin, and potassium. The candied walnuts add a sweet and crunchy touch to make it stand out as a perfect starter or side dish for the festive time of the year. I’ve had this recipe in my collection for Thanksgiving and Christmas dishes for a long time and it never fails to impress.

SERVES 4
INGREDIENTS
2 red beets
5 oz. organic baby spinach
2 dill sprigs
4 oz. goat cheese (Substitute with blue cheese to make it SCD legal!)

for the candied walnuts:
1 cup walnuts
1 1/2 tbsp honey
1/8 tsp sea salt

note: if you make the candied walnuts ahead of time, make sure to store them in an airtight container in a cool place.

for the vinaigrette:
3 tbsp sherry vinegar
6 tbsp olive oil
1/4 tsp sea salt
1 shallot, minced
freshly ground pepper

INSTRUCTIONS
for the roasted beets:
Wash the beets and pat dry. Wrap them in aluminum foil and place them on a rimmed baking sheet. Bake the beets at 350°F/180°C for 50 minutes. Remove from the oven and let cool. Wear rubber gloves to rub off the peel of the beetroots with your hands and cut them into 1/4” slices.

for the candied walnuts:
In a small saucepan, heat the honey and salt until boiling. Lower the heat and let boil until the honey turns an amber color. Add the walnuts and stir until the walnuts are evenly coated with honey. Distribute the walnuts evenly on a parchment-lined baking sheet. Bake the walnuts at 350°F/180°C for 15 minutes. Remove from the oven and let cool.

for the vinaigrette:
In a small bowl, mix together olive oil, sherry vinegar, sea salt, pepper and shallots.

putting together the salad:
Rinse the spinach. Chop the dill and crumble the goat cheese.

Add the spinach and beets to a large salad bowl. Add the vinaigrette and carefully toss to combine. Arrange the spinach onto four plates and garnish with goat cheese, candied walnuts and dill. Add freshly ground pepper.

MY LATEST RECPES

Featured