Roasted Beet, Spinach & Goat Cheese Mix

“This came from LCBO's Food and Drink magazine (Winter 2005). It's bright and colourful and very good. You could substitute canned beets in a pinch, but the roasted beets have a better taste and texture.”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 2 lbs unpeeled beets
  • 12 cup water
  • 1 pinch salt
  • 1 pinch pepper
  • 2 tablespoons olive oil
  • 1 tablespoon chopped garlic
  • 4 cups packed Baby Spinach
  • 2 tablespoons balsamic vinegar
  • 12 cup crumbled goat cheese
  • 14 cup torn basil leaves

Directions

  1. Preheat oven to 400 degrees.
  2. Cut off beet stems and place beets in baking dish with water then season with the salt and pepper.
  3. Cover with foil and bake for about 45 minutes to 1 hour, then cool in pan.
  4. Peel beets and cut into halves or quarters, depending on size.
  5. In large skillet, heat oil and saute garlic for 1 minute.
  6. Add spinach and toss until the spinach wilts, then add beets and balsamic vinegar and mix, cooking until the beets are warm.
  7. Season with salt and pepper.
  8. Remove from heat and sprinkle with goat cheese and torn basil leaves.
  9. This can be served warm as a side dish or at room temperature.

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