Roasted Beet Spinach Salad
Cooking Steps
Scrub beets, don’t peel, cut off beet tops about an inch from bulb…save them for another time!
Wrap each beet individually in foil & roast on baking sheet in 425 oven until tender about an hour or a bit longer.
Cool beets slice in chunks.
Cook bacon till crispy.
Whisk or shake together oi,l vinegar, maple syrup, horseradish, salt & pepper.
When ready to assemble put spinach in bowl, toss with bacon, beets & apple add dressing & toss.
Serves 4
approx 1hr
This is a Non-Dairy Recipe
Ingredients
- 3 or 4 Beets
- 2 or 3 Slices of Bacon
- 3 TBSP Olive Oil
- 2 TBSP Red Wine Vinegar
- 1 TBSP Maple Syrup or to taste
- 2 tsp Horseradish
- 1/4 tsp each Salt & Pepper
- Spinach
- 1 Granny Smith Apple
- Optional: parmesan cheese shavings to top
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6 Responses to “Roasted Beet Spinach Salad”
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[...] blogs and sites on the web!Roasted Beet Spinach Salad Fast Paleo / Posted on: July 20, 2012Fast Paleo – Scrub beets, don’t peel, cut off beet tops about an inch from bulb…save them [...]
[...] blogs and sites on the web!Roasted Beet Spinach Salad Fast Paleo / Posted on: July 20, 2012Fast Paleo – Scrub beets, don’t peel, cut off beet tops about an inch from bulb…save them [...]
I want to try this recipe but I don’t see on the flat white pieces listed on the ingredient list. Is it cheese or am I missing something?
Those look like parmesan shavings, Sandy! I just added them, totally optional and up to you
~James
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