Ingredients
- 1 pound baby beets, stems trimmed to 1-inch
- 1 tablespoon minced shallot
- 3 tablespoons fresh lemon juice
- ½ teaspoon Dijon mustard
- ¼ cup extra-virgin olive oil
- sea salt, to taste
- ground pepper, to taste
- 3 – 4 cups washed and dried spinach leaves
- ¼ pound crumbled roquefort cheese
Make it step by step
- Preheat oven to 400°F.
- Wash beets then wrap in parchment-lined aluminum foil and roast in center of oven until tender, 45 – 60 minutes.
- Cool.
- Peel beets and cut in half.
- Whisk together shallot, lemon juice and mustard.
- Whisk in oil until emulsified and season with salt and pepper.
- Toss beets in a little dressing.
- Place spinach on a large platter, top with beets then cheese.
- Drizzle lightly with dressing.
- Serve remaining dressing on side.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.