Spinach, Beet & Goat Cheese Salad

Spinach, Beet & Goat Cheese Salad
Serves 4
Deborah’s remarks: We get excited when beets and spinach appear at the same time. This prep comes together quickly as we are washing veg from that day’s harvest.
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  1. 4 medium beets, trimmed
  2. 1 large bunch spinach, washed
  3. 1 pound goat cheese, crumbled (preferably Haystack Mountain)
  4. 1 cup walnuts, toasted
For the Vinaigrette
  1. 2 tablespoons champagne vinegar
  2. 2 teaspoons Dijon mustard
  3. 3/4 cup vegetable or olive oil
  4. Salt and freshly ground black pepper, to taste
  1. Place the beets in a saucepot and cover with cold water.
  2. Bring to a boil and let simmer until fork-tender, about 45 minutes.
  3. Strain and let cool before peeling and slicing.
  4. Place the vinaigrette ingredients in a container with a tight fitting lid and shake to combine.
  5. In a large bowl, toss spinach in some vinaigrette.
  6. Place spinach on individual plates or in a salad bowl.
  7. Arrange the beets, goat cheese, and walnuts on top of the spinach.
  8. Drizzle with remaining vinaigrette as desired.
  1. Wait to dress your salad until just before serving, so that your salad greens stay
  2. crisp.
  3. What makes a Chioggia beet different?
  4. It’s an heirloom beet from Italy that when sliced open has beautiful red and white striped roots, just like a candy cane.
Adapted from Deborah DeBord
Adapted from Deborah DeBord
Stonebridge Farm CSA http://stonebridgefarmcsa.com/