Beet Salad with Spinach

🥗 Beet Salad with Spinach

Ingredients:

• 3–4 medium beets, roasted or boiled, peeled and sliced

• 4 cups fresh baby spinach, washed

• 1/4 cup red onion, thinly sliced (optional)

• 1/4 cup crumbled goat cheese or feta

• 1/4 cup walnuts or pecans, toasted

• 1–2 tablespoons balsamic vinegar

• 2 tablespoons olive oil

• 1 teaspoon honey or maple syrup (optional)

• Salt and pepper, to taste

Instructions:

1. Cook the beets: Roast at 400°F (200°C) for about 40–50 minutes wrapped in foil, or boil for 30–40 minutes until tender. Let cool, peel, and slice.

2. Prepare dressing: In a small bowl, whisk together balsamic vinegar, olive oil, honey (if using), salt, and pepper.

3. Assemble the salad: In a large bowl, combine spinach, sliced beets, red onion, and nuts.

4. Add cheese: Sprinkle goat cheese or feta over the top.

5. Dress and toss: Drizzle with dressing just before serving and toss gently.