Balsamic Roasted Beets With Baby Spinach |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Love...love...love roasted beets! From Oceanmist. Ingredients:
2 bunches of fresh beets, rinsed, dried and quartered (do not peel) |
extra virgin olive oil, for drizzle |
2 tablespoons herbs, de province |
1 teaspoon garlic salt |
3/4 cup good quality balsamic vinegar |
1/2 cup crumbled goat cheese |
1/2 cup toasted chopped pecans |
10 ounces of fresh baby spinach |
Directions:
1. Preheat oven to 350 degrees.
2. On cookie sheet (can line with foil) spread beets evenly. Drizzle with olive oil and sprinkle with garlic salt and herbs de provence. Roast uncovered in preheated oven for 1 hour or until beets are very tender, stirring half way through (test beets with a sharp knife for doneness; should be very tender). When tender, remove beets from oven and allow to cool on sheet for 10 minutes.
3. In large bowl place warm beets and balsamic vinegar. Stir to coat, cover bowl and refrigerate until ready to use (marinated at least 2 hours and up to 24 hours).
4. To serve, place spinach on large serving platter. Top with marinated beets, including balsamic marinade. Sprinkle beets with goat cheese and toasted pecans.
5. Note: May garnish with six fresh figs that have been halved and grilled cut side down on grill pan. Serve and refrigerate any left over salad.
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