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Spinach and Baby Beet Salad w/ Balsamic Vinegar & Plum Vinaigrette‎

  • Salad Dressings
Number of Servings: 3
Cook Time: 30 mins

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)
  • 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

  1. Combine all dressing ingredients with whisk and set aside.
  2. Rinse and scrub baby beets. Trim each end; place in a small saucepan with water to cover and add white vinegar.
  3. Bring to a boil over high heat. Reduce to simmer and cook until tender, about 25-30 minutes.
  4. Drain and cool.
  5. Place spinach in large bowl with onions and mint.
  6. Cut beetsinto quarters and add to salad.
  7. Top with goat cheese and hazelnuts.
  8. Drizzle salad with desired amount of dressing, toss and serve immediately.

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