Roasted Baby Beet and Spinach Salad
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!
• 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
• 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.
*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