Wellness Articles

Roasted Baby Beet and Spinach Salad

Nutrition tips Offered by Vancouver Chiropractor

This is the perfect summer salad recipe.  I recommend roasting the beets the night before or the morning of so your home doesn’t get too warm, especially on beautiful days like today!

Dressing
• 1 TB minced shallot
• 3 TB fresh lemon juice
• 1/2 tsp Dijon mustard
• 1/4 cup extra-virgin olive oil
• sea salt, to taste
• ground pepper, to taste

Salad
• 1 lb baby beets, stems trimmed to 1″
• 3–4 cups washed and dried spinach leaves
• 1/4 lb crumbled goat cheese feta

Preheat oven to 400°F. Wash beets then wrap in parchment-lined aluminum foil and roast in center of oven until tender, 45-60 minutes. Cool. Peel beets and cut in half. Whisk together shallot, lemon juice and mustard. Whisk in oil until emulsified and season with salt and pepper. Toss beets in a little dressing. Place spinach on a large platter, top with beets then cheese. Drizzle lightly with dressing. Serve remaining dressing on side.

Serves 4-6

*if you want to add more protein, cold previously grilled salmon makes an excellent addition.

Have a great Canada day,
Dr. Crysta Serné
Vancouver Chiropractor and owner of Vitality Clinic



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