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Roasted Beet and Pearl Onion Salad with Spinach, Pecans, and Goat Cheese

Related recipes: Salads, Gluten-Free, Low-Carbohydrate, Low-Sugar

From: Munchin with Munchkin

Quick Facts

Servings: 6

Prep Time: 15 min.

Cook Time: 2 hr. 30 min.

Total: 2 hr. 45 min.

Sides & Desserts

Wine Pairings

Find the Perfect Wine

Kris Mullen

A vegetarian favorite for the beet-lover who misses Mom's homemade pickled beets.

Ingredients

Salad2 Tbs olive oil, divided
1 tsp kosher salt
3 large beets
30 pearl onions
1 Tbs balsamic vinegar
1 cup pecans
1/2 cup baby spinach
6 oz goat cheese, crumbled
Dressing1 Tbs balsamic vinegar
1 Tbs olive oil
1/4 tsp Dijon mustard
Juice of ½ a lemon
1/2 tsp maple syrup
Salt and pepper to taste

Directions

Wash and dry beets and remove stems. Rub with olive oil and sprinkle with salt. Place on a tin-foil-lined baking dish and cover with additional foil.
Roast in the oven for 1 to 2 hours until beets are easily pierced with a fork. Remove foil and allow to cool.
In the meantime, blanch the pearl onions in a pot of boiling water for 1 minute. Strain and place in an ice bath. Trim the root end of the onion and remove the skin. Toss the onions in remaining tablespoon of olive oil and balsamic vinegar. Sprinkle with salt and pepper.
Spread the onions on a baking sheet and roast for 30 minutes, flipping onions and rotating pan half-way through. Remove from heat, set aside.
In a medium bowl, combine balsamic vinegar, olive oil, mustard, lemon juice, and maple syrup. Whisk until emulsified.
When the beets have cooled, remove skin and chop into bite-sized pieces. Toss chopped beets, spinach, pecans, and pearl onions in reserved vinaigrette. Top the salad with crumbled goat cheese.

Nutrition Facts

Calories 305

Calories from Fat 225 (74%)

(40%)Total Fat 26g

(31%)Saturated Fat 6g

Polyunsaturated Fat 5g

Monounsaturated Fat 14g

(4%)Cholesterol 13mg

(26%)Sodium 634mg

(10%)Potassium 359mg

Total Carbohydrate 13g

(17%)Dietary Fiber 4g

Sugars 4g

Sugar Alcohols 0g

(17%)Protein 8g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Read our healthy recipe definitions.

Learn more about Aisle7, the company.

Learn more about the authors of Aisle7 products.

The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.

	Search Content Roasted Beet and Pearl Onion Salad with Spinach, Pecans, and Goat Cheese Related recipes: Salads, Gluten-Free, Low-Carbohydrate, Low-Sugar From: Munchin with Munchkin Quick Facts Servings: 6 Prep Time: 15 min. Cook Time: 2 hr. 30 min. Total: 2 hr. 45 min. Sides & Desserts Delicious Side Dishes Quick & Easy Recipes Wine Pairings Find the Perfect Wine Kris Mullen A vegetarian favorite for the beet-lover who misses Mom's homemade pickled beets. Ingredients Salad2 Tbs olive oil, divided 1 tsp kosher salt 3 large beets 30 pearl onions 1 Tbs balsamic vinegar 1 cup pecans 1/2 cup baby spinach 6 oz goat cheese, crumbled Dressing1 Tbs balsamic vinegar 1 Tbs olive oil 1/4 tsp Dijon mustard Juice of ½ a lemon 1/2 tsp maple syrup Salt and pepper to taste Directions Wash and dry beets and remove stems. Rub with olive oil and sprinkle with salt. Place on a tin-foil-lined baking dish and cover with additional foil. Roast in the oven for 1 to 2 hours until beets are easily pierced with a fork. Remove foil and allow to cool. In the meantime, blanch the pearl onions in a pot of boiling water for 1 minute. Strain and place in an ice bath. Trim the root end of the onion and remove the skin. Toss the onions in remaining tablespoon of olive oil and balsamic vinegar. Sprinkle with salt and pepper. Spread the onions on a baking sheet and roast for 30 minutes, flipping onions and rotating pan half-way through. Remove from heat, set aside. In a medium bowl, combine balsamic vinegar, olive oil, mustard, lemon juice, and maple syrup. Whisk until emulsified. When the beets have cooled, remove skin and chop into bite-sized pieces. Toss chopped beets, spinach, pecans, and pearl onions in reserved vinaigrette. Top the salad with crumbled goat cheese. Nutrition Facts Calories 305 Calories from Fat 225 (74%) (40%)Total Fat 26g (31%)Saturated Fat 6g Polyunsaturated Fat 5g Monounsaturated Fat 14g (4%)Cholesterol 13mg (26%)Sodium 634mg (10%)Potassium 359mg Total Carbohydrate 13g (17%)Dietary Fiber 4g Sugars 4g Sugar Alcohols 0g (17%)Protein 8g * Percent Daily Values are based on a 2,000 calorie diet. Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods. Copyright 2013 Aisle7. All rights reserved. Aisle7.com Read our healthy recipe definitions. Learn more about Aisle7, the company. Learn more about the authors of Aisle7 products. The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.