Best beet salad

Discover the delightful taste of our vibrant beet salad, bursting with fresh flavors and textures. A medley of earthy beets, crisp greens, and zesty vinaigrette awaits.

Ingredients:

• 3 medium beets, washed and trimmed
• 1/4 cup extra-virgin olive oil
• 2 tablespoons sherry vinegar
• 1 tablespoon honey
• 1 tablespoon minced red onion
• 1/2 teaspoon Dijon mustard
• Kosher salt
• Freshly ground black pepper
• 6 cups baby spinach
• 1/2 cup crumbled goat cheese
• 1/2 cup coarsely chopped toasted walnuts

Instructions:

1. Preheat the oven to 200 °C. Enclose each beet in aluminum foil and bake on the oven rack until soft, approximately for 1 hour. Unwrap the foil carefully and allow the beets to cool. After cooling down, remove the skin from the beets and dice them into small pieces. 
2. Combine olive oil, vinegar, honey, red onion, and mustard in a large mixing bowl. Season the mixture with salt and pepper. Add the diced beets and spinach to the sauce and mix well. Place the salad on a serving platter or individual plates, then sprinkle with goat cheese and walnuts before serving.

Summary:

• Calories: 1296 kcal
• Fat: 112 g
• Protein: 32 g
• Carbs: 53 g
• Potassium: 1469 mg
• Magnesium: 217 mg