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Beet Salad with Spinach, Cashews, and Goat Cheese

Beet Salad with Spinach, Cashews, and Goat Cheese

A healthy Beet Salad with Spinach, Cashews, and Goat Cheese, drizzled with a honey-lemon dressing.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Salad
Cuisine Mediterranean
Servings 4 people
Calories 327 kcal

Equipment

  • salad bowl
  • small bowl
  • whisk

Ingredients
  

Beet Salad

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

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, 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: 1saladCalories: 327kcalCarbohydrates: 25gProtein: 7gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 7mgSodium: 110mgPotassium: 419mgFiber: 3gSugar: 18gVitamin A: 2819IUVitamin C: 13mgCalcium: 62mgIron: 3mg
Keyword beet salad, beet salad with goat cheese, beets and goat cheese
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