For a different twist, use julienned jicama in place of the roasted beets.
Servings8servings
Prep Time
Ingredients
1/2cupextra virgin olive oil
1/4cupberry-flavored vinegar
3tablespoonsSugar
4teaspoonsDijon mustard
1/4teaspoonSalt
dash freshly ground black pepper
8cupsspring mix
2cupsbaby spinachstems removed
1cupthinly sliced or julienned roasted beets
1cupcrumbled white Stilton cheese with dried candied lemon peel or with dried apricot
Instructions
In medium bowl, whisk together first six ingredients.
In large bowl, toss greens with ½ cup dressing. Arrange greens on a platter or eight individual salad plates. Top with beets; sprinkle with cheese and drizzle with remaining dressing, as desired. Serve immediately.
Recipe Notes
Tips:
To roast beets, wrap two trimmed, scrubbed beets in foil; place on baking sheet. Bake in a preheated 400 F oven until tender (about 1 hour). Cool; peel.