Beet Salad with Spinach and Honey Balsamic Vinaigrette
recipe by Diana Rattray for the Spruce Eats
Ingredients:
For the Salad
- pecan halves or walnuts, toasted, optional
- 2-3 slices bacon, diced
- 1lb. beets, cooked, peeled, and diced
- 4 cups spinach
- 1/4 cup red onion, thinly sliced
- shredded or crumbled cheese, optional
For the Dressing
- 1 clove garlic, crushed and minced
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon mustard
- 4 tablespoons honey
- 1/3 cup balsamic vinegar
- 2/3 cup olive oil
Directions:
- Arrange the nuts (if using), in a dry skillet and place over medium heat. Cook, stirring constantly, until nuts are slightly browned and aromatic.
- in a skillet over medium heat, fry the diced bacon until crisp. Transfer to paper towel to drain.
- Arrange spinach leaves on 4 salad plates. Top with diced beets, diced bacon, red onion, and nuts. If desired, top with shredded or crumbled cheese.
- 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.
- Drizzle the dressing over the salad or serve on the side. Makes 4 servings.
Cook’s Note: To cook beets, start by washing and trimming 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 to the water. Bring the water to a boil over high heat. Cover, reduce heat to medium-low and continue to cook for about 40-60 minutes, depending on the size of the beets. Drain, cool, and dice.
Check out more delicious recipes with beets from our recipe archive.