This roasted beet salad has just a few ingredients but massive flavor. Loads of pistachios and gorgonzola cheese go really well with the sweet roasted beets. A winner of a salad!
Ingredients
4medium beets, roasted and cubed
5ouncesbaby spinach
4ouncesgorgonzola cheese
½cuppistachios
Mint dressing:
1cupsour cream
2tablespoonslemon juice
1tablespoondried mint
2tablespoonshoney
Pinchsalt
Instructions
For the beets, preheat oven to 375˚F. Cut the stems and roots off the beets and place them on a baking sheet. Roast the beets until they are very tender and a knife goes in easily and smoothly, probably 45 minutes. Then let beets cool a bit, peel them, and cube them into ½-inch pieces.
For the dressing, stir ingredients together in a small bowl and taste. Adjust lemon and salt to your liking.
To make salad, add a base of baby spinach to a large bowl. Top with roasted beets, pistachios, gorgonzola, and the dressing if you are serving immediately. If you are serving it later, dress it right before serving.