Aka: the easiest salad to make ever, not including those pre-made salads that you can buy from the grocery store.
I seem to be flipping around from fall to summer to winter recipes, but I just can’t help it. I have major food cravings on the daily, and today it’s beets.
The truth is, I have never actually tried beets until I started dating my boyfriend. I know, right? How did I go most of my life without trying beets? His family is Ukrainian, so my first encounter with beets was in soup. Borscht to be specific.
(On a side note, if you have never tried borscht, find yourself a recipe and MAKE IT!)
Anyhow, I had no idea what to expect before and after eating beets. Why I need to include an after is instantly apparent to those of you who have already tried beets. Because at the time, there were posters saying that if you see red in your urine, go see a doctor. And after having a soup made up of mostly beets, you can imagine the colour of my urine.
After freaking out a bit, I told my boyfriend. He looked at me and asked “so you’ve never had beets before..”
This salad doesn’t have enough beets to turn your urine too red, but if you were like me and have never tried beets before, now you know what to expect.
Whenever I have a spinach salad, I always add some feta to it. To me, feta and spinach are a match made in heaven. Which is why I make my feta and spinach crepe on the regular. Now add roasted beets to the mix.Or any roasted vegetable for that matter. There has never been a roasted vegetable that I didn’t like.
Next time, I think I will cut back on the olive oil. It was a little too oily for me to eat every day, but if you are making it for yourself, play with it! Add more or less to your liking.
Roasted beet and feta spinach salad is the perfect way to use up extra beets. It is so easy, the hardest part is roasting the beets.
- 3 medium beets, peeled and cut into wedges
- 1/3 cup olive oil
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 6 cups baby spinach
- 3 Tbsp wine vinegar
- 1 tsp honey
- 1/3 cup feta cheese
In a small bowl, toss the beets with 2 Tablespoons of the olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Place beets on a aluminium foil lined baking sheet, and roast in the oven at 425°F for 25 minutes.
In a large bowl, toss the spinach with the wine vinegar, honey and the remaining oil, salt and pepper. Mix in the roasted beets and sprinkle with the feta cheese.