Golden Beet and Spinach Salad


  • 1 bunch golden beets – trimmed and rinsed
  • 1 bunch spinach -washed and patted dry
  • 2-3 Tbls pine nuts– toasted
  • ¼ cup goat cheese crumbled
  • Balsamic glaze
  • salt and pepper


  1. Preheat 375 degrees.
  2. Wash and remove the tops and bottoms of the beets.
  3. Place the beets in a roasting pan filled with an inch of water.
  4. Cover the pan and bake for about 45 minute – an hour, add water if necessary- the beets are cooked when poked easily with a fork.
  5. When beets have cooled – gently peel off the skin, rinse them, slice into ½ inch thick rounds.
  6. Place on bed of spinach.
  7. Sprinkle with pine nuts and goat cheese.
  8. Salt and pepper to taste.
  9. Drizzle balsamic glaze on top.
Source: Martha Rose Shulman revised and tested by Cindy Bevans

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