Spiralized Beet and Spinach Salad with Gorgonzola
Spiralized Beet and Spinach Salad with Gorgonzola might be just the side dish you are searching for. One serving contains 301 calories, 9g of protein, and 27g of fat. For $1.67 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 2. This recipe is liked by 227 foodies and cooks. If you have spinach, slaw dressing, walnut halves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 15 minutes. It is a good option if you're following a gluten free diet. It is brought to you by Inspiralized. Overall, this recipe earns an excellent spoonacular score of 99%. Similar recipes include Raw Spiralized Beet & Mandarin Salad with Mint, Spiralized Beet Salad with Turnips, Pesto and Fried Eggs, and Pear, Beet, and Gorgonzola Green Salad.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 5 minutes
Ingredients:
1 medium beet, peeled, Blade C
1/2 teaspoon Dijon dressing
1/2 teaspoon dried thyme
1.5 tablespoons extra virgin olive oil
3 tablespoons crumbled gorgonzola cheese (or feta, or goat)
1 tablespoon lemon juice
salt and pepper
4 cups spinach
¼ cup raw walnut halves
Equipment:
baking paper
baking sheet
mixing bowl
whisk
oven
Cooking instruction summary:
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.Spritz the beets with olive oil cooking spray and season with salt, pepper, and thyme. Roast in the oven for 5-10 minutes or until fork tender.Meanwhile, prepare the dressing: whisk together all ingredients for the dressing in the bottom of a medium mixing bowl, taste and adjust if necessary. Set aside.When beet slices are done, toss the spinach in the dressing and divide onto plates (or if saving for later, in storage containers.) Top each with beet slices, walnuts, and cheese.
Step by step:
1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.Spritz the beets with olive oil cooking spray and season with salt, pepper, and thyme. Roast in the oven for 5-10 minutes or until fork tender.Meanwhile, prepare the dressing: whisk together all ingredients for the dressing in the bottom of a medium mixing bowl, taste and adjust if necessary. Set aside.When beet slices are done, toss the spinach in the dressing and divide onto plates (or if saving for later, in storage containers.) Top each with beet slices, walnuts, and cheese.
Nutrition Information:
covered percent of daily need
