Roasted Beet and Spinach Salad with Creamy Blue Cheese
This vibrant Roasted Beet and Spinach Salad is perfect for the cooler seasons when beets are at their sweetest. With the earthy goodness of roasted beets complemented by the peppery bite of fresh baby spinach and the rich, creamy flavor of blue cheese, this salad is a feast for both the eyes and the palate. Tossed in a light sherry wine vinegar dressing, it makes a delightful accompaniment to rosemary chicken, grilled fish, or a savory dijon fennel pork loin. Serve it warm for an inviting touch and enjoy a seasonal dish that celebrates the flavors of fall and winter.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Beets
2 lbs (peeled, trimmed, halved, and cut into 1/2-inch wedges)
Shallots
2 (peeled and quartered)
Extra Virgin Olive Oil
4 tablespoons (divided)
Fresh Thyme
2 teaspoons (chopped)
Kosher Salt
3/4 teaspoon (plus more to taste)
Fresh Ground Black Pepper
1/2 teaspoon (plus more to taste)
Sherry Wine Vinegar
1 1/2 tablespoons
Baby Spinach
6 ounces
Blue Cheese
3 ounces
Instructions
1
Preheat your oven to 425°F (220°C).
2
In a large mixing bowl, combine the peeled and trimmed beets and quartered shallots. Drizzle with 2 tablespoons of extra virgin olive oil, then sprinkle in the chopped fresh thyme, kosher salt, and freshly ground black pepper. Toss well until everything is evenly coated.
3
Transfer the beet mixture to an 11-by-13-inch baking pan. Roast in the preheated oven for 25 to 35 minutes, or until the beets are tender and have developed a lovely caramelization, stirring twice during cooking to ensure even roasting.
4
Once roasted, remove the pan from the oven and allow the beets to cool for about 5 minutes.
5
In a large serving bowl, combine the warm roasted beets with the remaining 2 tablespoons of olive oil and the sherry wine vinegar. Toss gently to mix and adjust the seasoning with additional salt and pepper to taste.
6
On four individual plates, create a bed of fresh baby spinach. Top each plate with a generous portion of the roasted beet mixture.
7
Finally, crumble blue cheese over the top of each salad and serve immediately for a warm and inviting dish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Roasted Beet and Spinach Salad with Creamy Blue Cheese?
It is a vibrant seasonal salad featuring earthy roasted beets, peppery baby spinach, and rich blue cheese tossed in a light sherry vinegar dressing.
How many beets are required for this recipe?
The recipe calls for 2 lbs of beets, peeled and cut into wedges.
What is the recommended oven temperature for roasting the beets?
The oven should be preheated to 425°F (220°C).
How long does it take to roast the beets?
The beets should roast for 25 to 35 minutes until they are tender and caramelized.
What kind of oil should I use?
Extra virgin olive oil is recommended for both roasting and the dressing.
What type of vinegar is used in the dressing?
This recipe uses 1 1/2 tablespoons of sherry wine vinegar.
Can I use different greens instead of baby spinach?
While baby spinach is suggested for its mild flavor, you could substitute with arugula or mixed baby greens.
How should the shallots be prepared?
The shallots should be peeled and quartered before being roasted with the beets.
Is this salad served hot or cold?
It is designed to be served warm, with the warm roasted beets placed over the fresh spinach.
How much blue cheese is needed?
You will need 3 ounces of crumbled blue cheese.
Should the beets be peeled before roasting?
Yes, the beets should be peeled, trimmed, halved, and cut into 1/2-inch wedges.
What herbs are used in this roasted beet salad?
The recipe uses 2 teaspoons of chopped fresh thyme.
How many times should I stir the beets while they are in the oven?
Stir the beets twice during roasting to ensure even cooking and caramelization.
What size baking pan should I use?
An 11-by-13-inch baking pan is recommended for roasting the beet mixture.
Can I make this recipe in advance?
You can roast the beets ahead of time, but for the best results, assemble the salad just before serving so the spinach remains fresh.
Is this recipe considered healthy?
Yes, it is a healthy side dish rich in fiber from beets and vitamins from spinach.
What main dishes pair well with this salad?
It pairs beautifully with rosemary chicken, grilled fish, or savory dijon fennel pork loin.
How much spinach do I need?
The recipe requires 6 ounces of fresh baby spinach.
Should I let the beets cool after roasting?
Yes, let the beets cool for about 5 minutes before tossing them with the dressing and serving.
How do I assemble the final salad?
Create a bed of spinach on four plates, top with the roasted beet mixture, and sprinkle with blue cheese.
What is the flavor profile of this dish?
It features earthy, sweet roasted beets, peppery spinach, and a tangy, creamy finish from the blue cheese.
Can I substitute blue cheese with something else?
If you do not like blue cheese, goat cheese or feta would make excellent substitutes.
Is this recipe vegetarian?
Yes, this roasted beet and spinach salad is a vegetarian-friendly dish.
What seasons is this salad best for?
It is particularly well-suited for the fall and winter seasons when beets are at their sweetest.
How many servings does this recipe make?
The recipe is designed to be served on four individual plates.
How much salt and pepper should I use?
The recipe calls for 3/4 teaspoon of kosher salt and 1/2 teaspoon of black pepper, plus more to taste.
Do I mix the spinach with the hot beets in a bowl?
No, the instructions suggest placing the beet mixture on top of a bed of spinach on individual plates.
Is this recipe difficult to prepare?
No, this is considered an easy recipe with straightforward roasting and assembly steps.
What gives the beets their sweetness?
Roasting at a high temperature causes the natural sugars in the beets to caramelize.
What is the total amount of olive oil used?
A total of 4 tablespoons of extra virgin olive oil are used, divided between roasting and dressing.