Baby Spinach Roasted Beet Salad

Baby Spinach Roasted Beet Salad

Baby Spinach Roasted Beet Salad

Roasted beets, baby spinach, dried figs and cashews with creamy goat cheese make a delicious salad to serve at any meal.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Appetizer
Cuisine Veggies
Servings 6


  • 2 packages Fresh Express® Baby Spinach (5-ounce)
  • 2 medium-sized red beets washed and trimmed
  • 2 medium-sized golden beets washed and trimmed
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup cashews roasted, salted
  • 1-1/2 cups dried figs halved
  • 4 ounces goat cheese crumbled

Honey Balsamic Dressing

  • 1 cup olive oil
  • 1/4 cup balsamic vinegar
  • 6 tablespoons honey
  • 3 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper


  • Heat oven to 425°F.
  • Place beets into a baking pan. Rub them with olive oil; sprinkle with salt and pepper. Cover the baking pan with foil; bake for one hour or until a sharp knife easily slides into the beet. Remove from oven and cool slightly; use paper towels to wipe off the skin. Cut into 1/4-inch-thick pieces; then cut in half. Cool completely.
  • Arrange Fresh Express® Baby Spinach in a large serving bowl. Add beets, cashews, and figs; mix well. Top with goat cheese crumbles. Once salad is served, drizzle each portion with Honey Balsamic dressing.

Dressing Instructions:

  • Whisk all ingredients in a small bowl.
Made with
Baby Spinach

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