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Spinach salad with roasted beets and feta cheese Recipe

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This recipe for Spinach salad with roasted beets and feta cheese is from The Andino / Arellano Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb small beets

4 teaspoons cider vinegar, plus more as needed

2 cloves garlic finely minced

¼ cup extra virgin olive oil

Salt

Freshly grated black pepper

¼ cup red onion thinly sliced

½ lb baby spinach leaves

3oz Greek feta cheese
Directions:
Directions:
Preheat oven to 375’

Cut off ends of beets and place in baking dish with ½ cup water covered lightly and bake until a knife slips in easily 40-45 minutes. Cool slightly and peel, then let cool completely then cut into ½ inch wedges

In a small bowl whisk together vinegar, garlic, olive oil , salt and pepper to taste

In a small bowl toss together beets and red onion with about half of the dressing; let stand about 10 minutes to absorb flavors, taste and sprinkle with more vinegar if needed

In a large bowl toss together spinach with remaining dressing.


Serving:

Divide into spinach into 4 bowls, top with beets and onions and sprinkle with feta cheese



My mother in- law Maureen’s recipe
Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
20 minutes plus the baking time
Personal Notes:
Personal Notes:
beets stain so be careful.................

 

 

 

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