Spinach and Baby Beet Salad w/ Balsamic Vinegar & Plum Vinaigrette
Spinach and Baby Beet Salad w/ Balsamic Vinegar & Plum Vinaigrette
Ingredients
- 1 Bunch Baby Beets
- 2 Tsp White Vinegar
- 1 Lb Baby Spinach
- 1 Small Red Onion Caramelized
- 1/2 Cup Toasted Hazelnuts
- 2 Tbsp Fresh Mint Chopped
Balsamic Vinegar & Plum Vinaigrette:
- 1/2 Cup Extra Virgin Olive Oil
- 1/4 Cup Balsamic Vinegar
- 4/5 Dried Plums Snipped
- 1 Tsp Dijon Mustard Coarse
- Fresh Ground Pepper To aste
- 3 Oz Goat Cheese Crumbled
Instructions
- Combine all dressing ingredients with whisk and set aside.
- Rinse and scrub baby beets. Trim each end; place in a small saucepan with water to cover and add white vinegar.
- Bring to a boil over high heat. Reduce to simmer and cook until tender, about 25-30 minutes.
- Drain and cool.
- Place spinach in large bowl with onions and mint.
- Cut beetsinto quarters and add to salad.
- Top with goat cheese and hazelnuts.
- Drizzle salad with desired amount of dressing, toss and serve immediately.