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Roasted Beet Salad

Roasted Beet Salad
Serves 2
with Asiago & Spinach Delicious and healthy, this salad is perfect for a romantic Valentine's Day dinner.
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  1. 3 pounds fresh beets, washed, topped, peeled, and cut into 1/2-inch-thick slices
  2. 3/4 cup roughly grated Asiago cheese
  3. 3 cups baby spinach, washed and dried
  4. 4 tablespoons olive oil
  5. 3 tablespoons fresh squeezed lemon juice
  6. Salt and pepper to taste
  1. Preheat the oven to 400 degrees. Toss the beets with one tablespoon olive oil until coated and then spread them out on a non-stick baking sheet. Roast until fork tender; about 20 minutes. Remove from the oven and set aside to cool completely. In a large bowl, combine the olive oil, lemon juice, salt and pepper, and mix well. Toss the greens, cheese, and beets until well coated, and serve. Note: For a spicier salad, try substituting arugula for the spinach. Also, adding 3-4 cloves of mashed roasted garlic to the dressing is a nice touch.
Newcastle Produce