Equipment
Small mixing bowl
or Glass measuring cup
Whisk
or Fork
Chef's knife
Large mixing bowl
Serving platter
or Individual salad plates
Ingredients
4 servings
Dressing
- 10 ml balsamic vinegar
- 1 g salt
- 3 g dijon mustard
- 60 ml olive oil
- 15 ml red wine vinegar
- 15 ml sherry vinegar
Salad Components
- 4 beets, roasted
- 55 g goat cheese, crumbled
- 6 g tarragon, chopped
- 8 g pine nuts, lightly toasted
- 450 g baby spinach
Nutrition (per serving)
283
Calories
9g
Protein
21g
Carbs
20g
Fat
7g
Fiber
11g
Sugar
378mg
Sodium
Method
01
In a small bowl, combine the balsamic vinegar, red wine vinegar, sherry vinegar, and salt.
02
Add the Dijon mustard and whisk in the olive oil until the dressing is emulsified.
03
Peel the roasted beets.
04
Slice the peeled beets into thin half-moon shapes.
05
In a large bowl, toss the baby spinach with 45ml of the prepared dressing.
06
Place the dressed spinach onto a platter or individual plates.
07
Layer the beet slices over the bed of spinach in a fan pattern.
08
Drizzle the remaining dressing over the beets.
09
Top the salad with chopped tarragon, crumbled goat cheese, and toasted pine nuts.
Chef's Notes
- For the best flavor and texture, roast the beets until tender but not mushy. You can achieve this by wrapping them individually in foil before roasting.
- Ensure your olive oil is good quality; its flavor will be prominent in the dressing. Extra virgin olive oil is recommended.
- To toast pine nuts, gently warm them in a dry skillet over medium-low heat, stirring frequently, until fragrant and lightly golden. Watch them closely as they can burn quickly.
- Taste and adjust the seasoning of the dressing before tossing the spinach. You may want a little more salt or a touch more vinegar depending on your preference.
- For a more vibrant presentation, consider using a mix of red and golden beets.
Storage
Refrigerator: 24 hours — Spinach will wilt quickly once dressed.
