Recipe Collection

Golden Beet Salad

Print Friendly, PDF & Email

Ingredients

  • 5 golden beets
  • 2 Tablespoon oil
  • ¾ cup apple cider vinegar or white vinegar
  • Salt, to taste
  • Ground black pepper, to taste
  • 3 cups spinach
  • ½ cup parmesan cheese, shredded
  • ½ cup walnuts or nut of your choice, optional

Instructions:

  1. Preheat oven to 425 degrees.
  2. Rinse the beets and cut off the greens, saving them for another use. Rub the beets with the oil, wrap in foil and place on a baking sheet (in case they leak). Bake until you can pierce through the middle of each beet with a fork, about 1 hour.
  3. Remove from the oven and let cool.
  4. While the beets are cooking, gently bring the vinegar to a boil in a small pot over medium heat until it is reduced by a third.
  5. Remove from the heat and let cool.
  6. When the beets are cool, remove the skins using a knife or peeler.
  7. Cut each beet into thin slices.
  8. Sprinkle them with salt and toss them in the reduced vinegar.
  9. Toss the spinach with the remaining oil and a few shakes of black pepper.
  10. Top the spinach with the beets, nut pieces and cheese.
  11. Use a spoon to drizzle the remaining vinegar on top, as desired.
  12. Serve immediately.

Source: cooking.nytimes.com

Recent Recipes