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Beet Salad With Spinach and Honey Balsamic Vinaigrette
This tasty beet salad is loaded with flavor and texture, with a little bacon, spinach, balsamic vinaigrette, beets, and onion, along with optional feta cheese and pecans.
Ingredients
- optional: pecan halves (or walnuts, toasted)
- 2slices bacon (diced, or about 3 ounces of diced pancetta)
- 1 poundbeets (trimmed, cooked, peeled, and diced)
- 4 cupsspinach
- ¼ cupred onion (thinly sliced)
- optional: shredded cheese (or crumbled goat cheese or feta)
- 1 clovegarlic ( crushed and minced)
- ½ teaspoonsalt
- ⅛ teaspoonblack pepper
- 1 tablespoondijon mustard (or a similar gourmet mustard)
- 4 tablespoonshoney
- ⅓ cupbalsamic vinegar
- ⅝ cupolive oil
Directions
- 1
Gather the ingredients.
- 2
Arrange the pecans or walnuts in a dry skillet and place over medium heat. Cook, stirring constantly until the nuts are lightly browned and aromatic.
- 3
In a skillet over medium heat, fry the diced bacon until crisp or fry the pancetta until browned.
- 4
Transfer to paper towels to drain.
- 5
Dice the bacon and set aside.
- 6
Arrange spinach leaves on 4 salad plates. Top with diced beets, diced bacon or pancetta, red onion, and pecans or walnuts. If desired, top with cheese.
- 7
In a bowl or blender, combine the garlic, salt, pepper, mustard, honey, and balsamic vinegar. Whisk or blend in the olive oil in a steady stream.
- 8
Drizzle the dressing over the salad or serve on the side.
- 9
Enjoy!