Beet Spinach Salad with Blue Cheese Recipe
Here’s a quick and easy salad recipe you can toss in a salad bowl and serve. Make a quick pan-fried steak or chicken to add to this salad and you’re set for dinner.
I love all cheeses but one of my favorites is blue cheese! I know right?! A lot of people I know dislike this cheese for its strong scent and not a pleasant one for sure. It used to bother me before as well but as soon as I’ve tried it I just love it!
Blue cheese is perfect to snack on its own, in a salad like this video or with crackers is superb as well.
If you want to try this recipe and want to either boil or bake the beets, here’s how you make it:
Place the beets in a large saucepan and add water to cover and lemon juice or vinegar to keep the beets from bleeding. Bring to a boil, reduce heat and simmer until tender, about 45 minutes to 1 hour. Place the pot under running cold water to stop the cooking process. Peel and cut.
Preheat oven to 375°.
Coat beets lightly with oil.
Wrap beets in aluminum foil, place on a baking tray, and roast in the oven until cooked through, approximately 45 to 60 minutes.
Remove from the oven, let cool for 10 minutes, and then peel and slice.
Ingredients used in this video:
3 cups beets
3 cups baby spinach
2 tbsp lime juice
3 tbsp EVOO
3 tbsp blue cheese
1 spoonful of natural honey
2 strips of bacon cooked and chopped (optional)