On of my favorite salads is this spinach one I made. I’ve done with with mixed greens to give it more texture as well. My son isn’t a huge beet fan, but when it looks like cranberries he can’t tell the difference and eats it all up. This one is super easy to toss together. You can use dried cranberries and plain goat cheese, pickled beets or anything easy to make it come together.
Beet Salad with Spinach, Cashews, and Goat Cheese
(Created by Finding Inspiration in Food)
Beet Salad:
2 beets, cooked, sliced
4 oz baby spinach
½ cup cashews, roasted
¼ cup dried cranberries
2 oz goat cheese
Honey-Lemon salad dressing:
¼ cup olive oil
2 tablespoons honey
2 tablespoons lemon juice freshly squeezed
In a salad bowl, combine baby spinach, sliced cooked beets, and roasted cashews. (You can cook the beets by boiling them in water for about 20-30 minutes, letting them cool, peeling them, and then slicing them). If you are short on time you can also use canned beets.
In a separate small bowl, combine salad dressing ingredients: olive oil, honey, lemon juice. Whisk until combined.
Pour the salad dressing over the beet salad, and mix. Do not add all of the salad dressing at once. Add just enough to coat the salad to your taste. You might use all of the dressing or you might not. Top your beet salad with crumbled cranberry goat cheese.
