Warm Spinach Salad with Roasted Beets, Goat Cheese and Crispy Shallots

A white ceramic bowl filled with salad on a marble background.

5 from 5 votes

Warm Spinach Salad with Roasted Beets, Goat Cheese and Crispy Shallots

Warm roasted beets, cool and creamy goat cheese, tender baby spinach and crispy fried shallots all tied together with a perfectly sweet and tangy balsamic vinaigrette. This salad is for the beet lovers!

Prep Time30

Cook Time20

Course: lunch, Salad

Cuisine: American

Servings:

Calories: 429kcal

Author: Leigh Anderson

Ingredients

Crispy Shallots:

4 large shallots, peeled
1 cup neutral oil for frying

Salad:

2 large beets, roasted or 4 small/medium beets *see notes for roasting instructions*
1 6oz bag baby spinach about 4 cups
4 oz goat cheese crumbles

Dressing:

1 tbsp dijon mustard
1 tbsp honey
2 tbsp balsamic vinegar
1/4 cup olive oil
salt and pepper

Instructions

Start by making the crispy shallots: thinly slice the shallots crosswise into rings on a mandoline (they should be about the thickness of a dime). If you don't have a mandoline just use your sharpest knife and aim for even cuts.
Line a small baking tray or plate with a few layers of paper towel. Combine the sliced shallots and neutral oil in a small saucepan. Place over medium heat and cook gently, stirring occasionally, for about 15-20 minutes (turn down heat if they seem to be coloring too quickly), until they gradually turn golden brown. Using a slotted spoon, transfer the shallots to the prepared tray. (Save the oil for another use.) Sprinkle lightly with salt. They will become crisp as they cool.
For the beets; if you haven't peeled your beets already do so now, then dice them into small bite-sized cubes. Place the diced beets in a microwave safe container and pop them in the microwave for 60-90 seconds – just until warm.
In a large bowl, whisk together the dijon mustard, honey and balsamic vinegar. While whisking begin to slowly steam in the olive oil, whisking continuously until the dressing is emulsified. Season with salt and freshly ground black pepper.
Add the spinach, goat cheese, warm beets and half the fried shallots to the bowl with the dressing. Toss to coat. Divide the salad between bowls and top with the remaining crispy shallots and a few turns of freshly cracked black pepper. Serve right away.

Notes

Ingredient Notes and Substitutions:

Beets:You can use red beets, golden beets or a combination of both. See cooking instructions below.
Baby Spinach: Arugula or baby kale can be substituted for spinach.
Goat Cheese: Feta is a good alternative to goats cheese and vice versa.

How to Roast Beets:

Preheat the oven to 400F. Chop the root end off the beets then peel them and place in a baking dish. Drizzle with olive oil and salt then cover the baking dish with foil and bake for 50 minutes to 1 hour (depending on their size) until a small sharp knife inserted in the middle indicates that they are tender. Set aside to cool.

Roasted beets will keep for about 4 days in the refrigerator.

Nutrition