Roasted Beet Salad With Herbs And Spinach

Serving 2 people

45 min


  • beets 3 small beets (about 1 pound)
  • chives 1 tablespoon finely minced chives
  • dill 1 tablespoon finely minced dill
  • goat cheese 1 ounce goat cheese
  • juice of lemon Juice 1 lemon
  • mustard 1 teaspoon mustard
  • olive oil 1 tablespoon olive oil
  • parsley 2 tbsp olive oil
  • spinach 1 tablespoon finely minced parsley
  • white beans 2 large handful spinach
  • 1 cup cooked white beans, drained and rinsed if using canned
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How to make it

  1. Preheat oven to 400F. Trim ends of beets and dice into 1/4 inch pieces.
  2. Place in a roasting pan. Toss with olive oil until well coated. Roast for 25 to 35 minutes, until fork tender.
  3. Remove from oven and let cool. In a small bowl or jar, combine lemon juice, olive oil, and mustard.
  4. Whisk or shake to combine.
  5. Place spinach, white beans, and beets in a large bowl. Sprinkle goat cheese and herbs into a bowl.
  6. Drizzle with lemon mustard vinaigrette and toss to combine.