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Prep Time
20 mins
Total Time
40 mins
Serves
Serves 8

Ingredients

4
medium-size fresh beets, green tops removed
0
1
Aged Balsamic Vinegar of Modena
15
1 1/2
Liquid Honey
7
1 1/2
Dijon mustard
7
1/4
each salt and pepper
1
1/4
First Cold Pressed Extra Virgin 100% Olive Oil
60
2/3
Baby Spinach
208
1/2
Pepper Goat’s Milk Cheese, crumbled
63
1/2
Walnut Halves, toasted and chopped
125

Method

Step 1
Place beets in a microwave-safe baking dish, cover with salted water and a lid or plastic wrap punched with steam holes. Cook on HIGH for 20 min. or until beets are tender. Drain, cover with fresh cold water and set aside to cool.
Step 2
Whisk together the balsamic vinegar, honey, Dijon and salt. Add oil in a thin stream, whisking until incorporated.
Step 3
Peel cooled beets with a paring knife and cut into cubes. In a large bowl, dress baby spinach and arrange beets on top. Sprinkle with crumbled goat cheese and garnish with walnuts. Serve immediately.

Nutritional Facts Per Serving

Calories:
140
Fat:
12 g
Saturated Fat:
2 g
Carbs:
9 g
Fibre:
2 g
Cholesterol:
5 mg
Protein:
3 g
Sodium:
190 mg
Potassium:
75