Roasted Beet, Spinach, and Goat Cheese Salad with Maple Glazed Pecans
Recipe for an elegant roasted beet salad with spinach, goat cheese, and maple glazed pecans.
Servings 4
Ingredients
- Roasted Beets 3 beets total, chopped and roasted, instructions here
- 1 lb Fresh Baby Spinach
- ½ cup Crumbled Goat Cheese
- ½ cup Pecans loosely chopped
- 1 tablespoon Maple Syrup the real stuff
- For the dressing:
- 2 tablespoons Olive Oil
- 2 tablespoons Balsamic Vinegar
- 1 tablespoon fresh Lemon Juice
Instructions
- In a small sauce pan over low heat, combine the maple syrup and pecans. Stir together to coat the pecans. Let cook for 1-2 minutes, stirring frequently to prevent burning. Once the syrup has covered the nuts, and they have become fragrant, remove from the heat and set aside to cool.
- Combine the ingredients for the dressing in a large bowl and whisk together.
- Add the spinach to the bowl with the dressing and toss to combine.
- Plate the salads by scooping spinach onto a plate. Then top with beets, goat cheese, and the pecans. Serve immediately. If you are packing this for lunch, pack the dressing separately.
