Beet and Spinach Salad

This is a hearty side salad to pair with a steak and potatoes or a meal on it’s own with a slice of crusty bread. This recipe is adapted from Williams-Sonoma “Paris” Cookbook.

For the salad:

  • 1 lb of beets, peeled and cut into 1/2 inch pieces
  • 1/4 walnut halves and pieces
  • 1/2 lb spinach
  • 1/2 medium red onion, sliced thinly and pulled apart
  • 6 oz blue cheese (gorgonzola, Roquefort, or Blue Cheese) , crumbled

For the vinaigrette:

  • 2 Tbsp white wine or champagne vinegar
  • 1 tsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 Tbsp walnut oil (or add additonal olive oil)
  • 3 Tbsp olive oil
  • pinch of salt and few grounds of pepper

Set oven to 400 degrees. Place the beets on a sheet pan and toss with olive oil and salt. Roast for 35-40 minutes. Pierce with a fork to ensure that they are tender. Allow to cool slightly. Add all the ingredients of the vinaigrette together and whisk or shake in a spill proof container, then set aside. Add spinach to a large salad bowl. Add cheese, walnuts, onions, and beets to the bowl and then pour 1/2 of the vinaigrette on top. Mix well and add more dressing as preferred. Serve immediately.