Baby Spinach With Beets And Goat Cheese Recipes

SIMPLE BEET SALAD WITH GOAT CHEESE

Steps:

• Add dressing ingredients to a medium size bowl. Whisk to combine.
• Add baby spinach and diced cooked beets to a large bowl.
• Add the salad dressing and toss to combine.
• Top with toasted pine nuts and crumbled goat cheese. Season with extra black pepper if desired.

SPINACH SALAD WITH GOAT CHEESE AND BEETS

Steps:

• Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 30-60 minutes. Remove from the water; cool. Peel beets and cut into 1-in. pieces., In a small bowl, whisk the vinegar, honey, mustard, salt and pepper. Slowly whisk in oil until blended. , Place spinach in salad bowl. Drizzle with dressing; toss to coat. Top with beets, goat cheese and walnuts. If desired, sprinkle with additional pepper.

BEETS AND GOAT CHEESE ON A BED OF SPINACH

Steps:

• Make the dressing. In a small bowl or measuring cup combine the vinegars and salt to taste. Whisk in the mustard and the olive oil. Set aside.
• Toss the spinach with 3 tablespoons of the dressing. Line a platter or individual plates.
• Skin the beets and cut in half lengthwise (stem to root), then slice into thin half moons. Place the sliced halves on top of the spinach and fan them out. Drizzle on the remaining dressing and sprinkle on the herbs. Top each fan of beets with crumbled goat cheese and pine nuts, and serve.

BEET PIZZA WITH GOAT CHEESE, SPINACH AND WALNUTS

Steps:

• Place a pizza stone or inverted baking sheet in the oven and preheat oven to 425 degrees F.
• Brush frozen pizza crust with oil. Top with spinach, goat cheese, Parmesan, walnuts and lemon zest. Bake directly on the pizza stone or baking sheet according to package directions, about 8 minutes.
• Top with basil leaves, drizzle with honey and olive oil and season generously with freshly ground black pepper.

ROASTED BEET SALAD WITH WALNUTS AND GOAT CHEESE

Steps:

• Preheat the oven to 400 degrees F.
• Wrap the beets in foil packets and roast in the oven until tender, about 1 hour. Open the foil packets and let cool. Once cool enough to handle, peel using a paper towel, then dice.
• In a medium bowl, add the olive oil, vinegar, honey, red onions and Dijon and whisk together. Add the beets and spinach to the dressing and toss to coat. Top with the goat cheese and walnuts.

SAUTEED BABY SPINACH

Steps:

• Heat oil in medium skillet over medium-high heat; add spinach. Toss until wilted, 2 to 3 minutes; season with salt and pepper.

BEET SALAD WITH GOAT CHEESE

Steps:

• Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
• While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
• In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
• Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.

BABY SPINACH WITH BEETS AND GOAT CHEESE

Steps:

• Place the baby spinach in a salad bowl. Add the balsamic vinaigrette and toss gently until well coated.
• Divide the spinach among 4 shallow bowls or salad plates. Top with the beet slices and sprinkle over the crumbled goat cheese. Serve.
• Cooking Beets
• To prepare the beets, trim all but about 1 inch of the stems. Rinse thoroughly under cold, running water.
• To boil beets, bring a large saucepan of water to a boil. Add the beets and return the water to a boil. Reduce the heat and simmer, covered, until the beets are tender when pierced with a thin, sharp knife, about 20 minutes for small beets, about 30 minutes for medium beets, and 45 minutes to 1 hour for large beets. Drain the beets and transfer them to a bowl of ice water until cool enough to handle.
• To bake beets, preheat the oven to 400°F. Place the beets in a small roasting pan and add 1/2 cup of water. Seal the pan tightly with foil and bake until the beets are tender when pierced with a thin, sharp knife, about 45 minutes for small beets, about 1 hour for medium beets, and about 1 1/4 hours for large beets (be careful when lifting the foil; don't get burned by the escaping hot steam). Remove the beets from the pan and let stand. When the beets are cool enough to handle, use a paring knife to trim the ends and slip off their skins. Serve warm, at room temperature, or cold.
• from aunt elsa's kitchen
• Beets retain better flavor when they are boiled or baked with their skins on, but peeling them after cooking can transfer all that beautiful color right to your hands, where it doesn't look so nice. Wear kitchen gloves when peeling and chopping beets.