Beets and Goat Cheese on a Bed of Spinach

By Martha Rose Shulman

Published September 11, 2012

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
15 minutes
Rating
5(225)
Comments
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I was inspired by Wolfgang Puck’s iconic goat cheese and beet napoleon to make something similar, but decided on a dish that is much less elaborate. If you have time to spare, you could stack the beet slices and goat cheese rather than crumbling the goat cheese over the beets.

Featured in: A Dynamic Duo: Beets and Beet Greens

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Ingredients

Yield:4 servings

FOR THE DRESSING

  • 2 teaspoons balsamic vinegar

  • Salt to taste

  • ½ teaspoon Dijon mustard

  • ¼ cup extra virgin olive oil

  • 1 tablespoon red wine vinegar or sherry vinegar

  • 4 medium beets, roasted

  • 2 ounces goat cheese, crumbled

  • 2 tablespoons chopped fresh tarragon, chives, parsley or a combination

  • 1 tablespoon pine nuts, lightly toasted

FOR THE SALAD

  • 1 6-ounce bag baby spinach

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

10 grams carbs; 7 milligrams cholesterol; 220 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 18 grams fat; 3 grams fiber; 380 milligrams sodium; 6 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the dressing. In a small bowl or measuring cup combine the vinegars and salt to taste. Whisk in the mustard and the olive oil. Set aside.

  2. Step 2

    Toss the spinach with 3 tablespoons of the dressing. Line a platter or individual plates.

  3. Step 3

    Skin the beets and cut in half lengthwise (stem to root), then slice into thin half moons. Place the sliced halves on top of the spinach and fan them out. Drizzle on the remaining dressing and sprinkle on the herbs. Top each fan of beets with crumbled goat cheese and pine nuts, and serve.

Tip

  • Advance preparation: Roasted beets will keep for about 4 days in the refrigerator.

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Ratings

5 out of 5
225 user ratings
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Comments

Katie

I made this for dinner tonight--so delicious. If you don't have spinach, arugula also works great. I have a very similar recipe from America's Test Kitchen that includes pistachios and orange segments. This is great with those additions or not.

Jo Ann

Used beet greens and stems, sautéed in olive oil. Added fresh chopped romaine. Instead of baby spinach. Used apple cider vinegar instead of red wine vinegar. Used toasted chopped pecans. Used one tablespoon Italian seasoning. Served warm. Excellent!

molly d

This was a perfect summer time dinner. Easy to put together and so fresh! Made it exactly as written and I wouldn’t change a thing. That being said, I think it’s fairly adaptable if you need to substitute different greens, or even different nuts with what you have on hand. This is definitely a “make again” dish.

taoschris

Made 9/24 with TJ’s cooked beets. Used vinegarette dressing on hand. Yummy..

Jessica

Made with mixed salad greens and extra cranberry goat cheese, the cranberries added really nice sweetness

Sara

Prepared as directed but with ACV and served atop bed of mixed micro-greens. Wonderful for a light lunch/brunch or summer meal.

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