Beet and Spinach Salad

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  • About 1 Pound Fresh Beets
  • 1/2 Red Onion, Diced Small
  • About 4 Ounces Goat Cheese
  • 2-3 Clementines or Small Oranges, Peeled and Segmented
  • 1/4 cup Toasted Pine Nuts
  • Juice from Half a Lemon
  • 1 Tbsp Dijon Mustard
  • 1/2 Tsp Salt
  • 1/4 Tsp Fresh Cracked Pepper
  • 2 Tbsp Balsamic Vinegar
  • 1/2 Cup Olive Oil
  • About 6 Cups Fresh Baby Spinach


Wash and trim the beets. Boil for about 30 minutes or just until tender. Shock in cold water and remove the peels. Dice.

Combine the lemon juice, mustard and salt and pepper. Whisk in the vinegar and then the oil slowly until smooth.

Toss the spinach, beets and pine nuts in the dressing. Top with onions, orange segments and goat cheese.

Serve immediately and enjoy!