Golden Beet Salad

Ingredients for Golden Beet Salad

• 575g golden beets, trimmed and rinsed

• 1 1/2 tablespoons rice vinegar

• 1/2 teaspoons kosher salt

• 1/4 teaspoons freshly ground black pepper

• 1 tablespoon extra-virgin olive oil

• 1/4 teaspoons whole-grain or Dijon mustard

• 30g spinach leaves or baby spinach, sliced (about 150g )

• 3 tablespoons toasted walnuts

• 30g blue cheese, crumbled (30g )

Preheat the oven to 204°C.

Place the beets in a roasting pan and add water to a depth of 1/2 inch. Cover the pan with foil and bake until the beets are easily pierced with a fork, about 1 1/2 hours. Set the beets aside until they are cool enough to handle. Peel and rinse off any pieces of skin. Slice the beets into 1/2-inch-thick rounds, and then cut them into 1/4-inch-thick sticks. Let the beets cool to room temperature.

Toss the beets with the rice vinegar, salt, and pepper. Add the olive oil and mustard and toss with the spinach. Garnish with the toasted walnuts and crumbled blue cheese.

Make Ahead: You can roast the beets up to 3 days in advance; toss them just before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.