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Beet Salad with Spinach, Cashews, and Goat Cheese

Beet Salad with Spinach, Cashews, and Goat Cheese

A refreshing Beet Salad with Spinach, Cashews, and Goat Cheese that is perfect for any meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 300 kcal

Equipment

  • salad bowl
  • Whisk
  • Cooking Pot

Ingredients
  

Beet Salad

  • 2 beets cooked, sliced
  • 4 oz baby spinach
  • ½ cup cashews roasted
  • ¼ cup dried cranberries
  • 2 oz goat cheese crumbled

Honey-Lemon Salad Dressing

  • ¼ cup olive oil
  • 2 tablespoons honey
  • 2 tablespoons lemon juice freshly squeezed

Instructions
 

Preparation

  • In a salad bowl, combine baby spinach, sliced cooked beets, roasted cashews, and dried cranberries. Do not add goat cheese yet.
  • In a separate small bowl, combine salad dressing ingredients: olive oil, honey, and lemon juice. Whisk until combined.
  • Pour the salad dressing over the beet salad, and mix. Top your beet salad with crumbled goat cheese.

Notes

You can cook the beets by boiling them in water for about 20-30 minutes, letting them cool, peeling them, and then slicing them.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 25gProtein: 8gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gCholesterol: 20mgSodium: 150mgPotassium: 500mgFiber: 4gSugar: 12gVitamin A: 200IUVitamin C: 15mgCalcium: 100mgIron: 2mg
Keyword Beet Salad, Goat Cheese Salad, healthy salad, side dish, Spinach Salad, vegetarian salad
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