Description
A vibrant Mediterranean-inspired salad combining roasted beets, baby spinach, and a rich olive oil dressing. Served warm, this dish enhances natural sweetness with roasted earthiness and a modern twist.
Ingredients
4 medium beets (approx. 1lb), red or golden; scrubbed but unpeeled
4 cups baby spinach leaves (kale or arugula optional)
3 tablespoons extra-virgin olive oil
1 lemon (optional for brightness)
Instructions
Wash beets thoroughly, trimming tops to 1 inch; pat dry
Preheat oven to 400°F (200°C) with rack in middle position
Toss beets with 1 tbsp oil in a bowl until fully coated
Spread beets on parchment-lined rimmed baking sheet
Roast 60-75 minutes until tender when pierced with a fork
Let beets cool 10 minutes, then slice into 1/4-inch wedges
Return beet wedges to parchment for 5 more minutes to intensify flavor
Transfer spinach to a serving dish, drizzle with 2 tbsp oil
Add warm beet wedges (around 100°F) to the spinach
Squeeze lemon juice over top if desired
Notes
Keep beets whole for even roasting and moisture retention
Use a wire rack on baking sheet for consistent browning
Massage oil into spinach 5 minutes before assembly to reduce bitterness
Add halved garlic cloves during roasting for extra flavor
Avoid under-roasting—test every 15 minutes after first hour
Remove beets from oven at tender texture, not overly soft
Serving cold eliminates the warm texture contrast
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 12g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg