Name: Baby Spinach Roasted Beet Salad
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 2 packages Fresh Express® Baby Spinach ((5-ounce)); 2 medium-sized red beets (washed and trimmed); 2 medium-sized golden beets (washed and trimmed); 2 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon pepper; 3/4 cup cashews (roasted, salted); 1-1/2 cups dried figs (halved ); 4 ounces goat cheese (crumbled); 1 cup olive oil; 1/4 cup balsamic vinegar; 6 tablespoons honey; 3 teaspoons Dijon mustard; 1/4 teaspoon salt; 1/8 teaspoon freshly ground black pepper

Baby Spinach Roasted Beet Salad

Roasted beets, baby spinach, dried figs and cashews with creamy goat cheese make a delicious salad to serve at any meal.

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Prep Time 20

Cook Time 1

Total Time 1 20

Course Appetizer

Cuisine Veggies

Servings

Ingredients

2 packages Fresh Express® Baby Spinach (5-ounce)
2 medium-sized red beets washed and trimmed
2 medium-sized golden beets washed and trimmed
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup cashews roasted, salted
1-1/2 cups dried figs halved
4 ounces goat cheese crumbled

Honey Balsamic Dressing

1 cup olive oil
1/4 cup balsamic vinegar
6 tablespoons honey
3 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Instructions

Heat oven to 425°F.
Place beets into a baking pan. Rub them with olive oil; sprinkle with salt and pepper. Cover the baking pan with foil; bake for one hour or until a sharp knife easily slides into the beet. Remove from oven and cool slightly; use paper towels to wipe off the skin. Cut into 1/4-inch-thick pieces; then cut in half. Cool completely.
Arrange Fresh Express® Baby Spinach in a large serving bowl. Add beets, cashews, and figs; mix well. Top with goat cheese crumbles. Once salad is served, drizzle each portion with Honey Balsamic dressing.