Beet & Spinach Salad | Dorothy Lane Market

Beet & Spinach Salad

PREP TIME 1 hr 15 min
Chef Carrie Walters
  • POSTED Jun 13th, 2022
  • BY Chef Carrie Walters

Wondering how to cook beets?

Boiling Beets: Wash and trim the beets, leaving about 2 inches of the stem and root ends. Place the beets in a large saucepan and cover with salted water (about 1 teaspoon of salt per quart). Add a few teaspoons of vinegar or lemon juice to the water. Bring the water to a boil over high heat. Cover, reduce the heat to medium-low, and continue to cook for about 40 to 60 minutes, depending on the size of the beets. 

Roasting Beets: Wash and trim the beets, leaving an inch or two of the stem and root ends. Rub the beets with a little vegetable oil and sprinkle lightly with salt and pepper; wrap in foil and bake at 375ºF for about 1 to 1 1/2 hours, or until tender. The time varies depending on the size of the beets.


For the Salad

  • 4 cups spinach
  • 1 lb beets, cooked, peeled, and diced
  • ¼ cup red onion, thinly sliced
  • Crumbled goat cheese or feta, optional
  • Pecan halves or walnuts, toasted, optional

For the Dressing

  • 1 clove garlic, minced
  • ½ tsp salt
  • tsp freshly ground black pepper
  • 1 Tbsp DLM Dijon Mustard
  • 4 Tbsp DLM 100% Pure Honey
  • cup Aunt Angie's Balsamic Vinegar
  • cup Vera Jane's Extra-Virgin Olive Oil


Arrange spinach leaves on 4 salad plates. Top with beets, red onion, nuts, and cheese, if desired.
In a bowl or blender, combine the garlic, salt, pepper, mustard, honey, and balsamic vinegar. Whisk or blend in the olive oil in a steady stream.
When ready to serve, drizzle the dressing over the salad.


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