Salads and Dressings

Spinach Salad with Roasted Beets and Feta

  • 1 pound small beets
  • 4 tsp. sherry vinegar, plus more as needed
  • 2 cloves garlic, finely minced
  • ¼ cup California Olive Ranch extra virgin olive oil
  • Salt and freshly ground pepper
  • ¼ red onion, thinly sliced
  • ½ pound baby spinach leaves
  • 3 oz. Greek, Bulgarian or French feta cheese

Preheat oven to 375 degrees F. If the beet greens are attached, remove all but ½ inch of the stems (so as not to pierce the beets) and reserve for another use. Put beets in a baking dish with ¼ cup water. Cover tightly and bake until a small knife slips in easily, 40 to 45 minutes. Cool slightly, then peel. Let cool completely, then cut into ½ inch wedges.

In a small bowl, whisk together 4 teaspoons vinegar, the garlic, the olive oil, and salt and pepper to taste.

In a small bowl, toss together beets and red onion with about half of the dressing. Let stand 10 minutes to absorb flavors, then taste and sprinkle with a little more vinegar if necessary.

In a large bowl, toss spinach with remaining dressing. Taste and adjust seasoning. Divide equally among 4 plates. Top with beets and onions, again dividing equally. Crumble feta evenly over each salad.

Recipe courtesy of Fresh from the Farmer's Marketby Janet Fletcher (Chronicle Books, 2008)

Time Level Yield
90 minutes Easy 4 servings

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