Golden Beet Salad with Toasted Spice Vinaigrette
This Golden Beet Salad with Toasted Spice Vinaigrette makes a gorgeous side salad, with aromatic spices like cumin, coriander, and fennel over sweet roasted beets, with blue cheese, and pistachios for crunch.
Servings: 2 Servings
Calories: 111kcal
Ingredients
- 1 cup spinach
- 1 large beet cooked, peeled and cubed
- 2 tablespoons crumbled blue cheese
- 2 tablespoons pistachio nuts chopped
- 1 tablespoon dried cranberries
- 2 tablespoons toasted spice vinaigrette
- Sprinkle of salt and ground black pepper to taste
Instructions
- Cook the beets, submerged in a pot of boiling water, for 40-50 minutes, until fork tender. Remove and allow to cool before peeling and chopping.
- Arrange the spinach and beets on the plate. Sprinkle with blue cheese, pistachios, and dried cranberries. Pour over the toasted spice vinaigrette. Add a sprinkle of salt and ground black pepper, to taste.
Nutrition
Calories: 111kcal | Carbohydrates: 13g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 142mg | Potassium: 315mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1505IU | Vitamin C: 7mg | Calcium: 67mg | Iron: 1mg