I'll never forget the first time I tried a beetroot and spinach salad. It was at a small farmers market, and the vendor insisted I sample her creation. Initially, I was hesitant—beets always seemed…earthy. But one bite, and I was hooked! The sweetness of the beets, the slight bitterness of the spinach, the crunch of toasted almonds, and that tangy dressing…it was a symphony of flavors. What does this mean for you? Well, you get to experince the same culinary magic I felt that day!
This beetroot and spinach salad with toasted almonds isn’t just a salad; it’s an experience. It's perfect as a light lunch, a vibrant side dish, or even a base for grilled chicken or fish. I remember taking this salad to a picnic once; my friend Maria swore she usually hates beets, but she devoured this! That's the power of good ingredients and a well-balanced dressing. It’s surprisingly easy to make, and the flavors are just incredible. Trust me, even if you think you don’t like beets, this salad might just change your mind. I once even convinced my skeptical uncle, who thought beets were only good pickled, to ask for seconds!
Required Equipments
- Large Bowl
- Small Bowl
- Whisk
- Salad Spinner
- Baking Sheet
- Small Skillet
Beetroot and Spinach Salad with Toasted Almonds: Frequently Asked Questions
Beetroot and Spinach Salad with Toasted Almonds
This vibrant beetroot and spinach salad, featuring toasted almonds and a tangy maple-Dijon dressing, is a delightful explosion of flavors and textures. It's a healthy and delicious side dish that's easy to make.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). This ensures the almonds toast evenly.
- Spread the almonds in a single layer on a baking sheet. Toast them in the preheated oven for 8-10 minutes, or until they are lightly golden and fragrant. Keep a close eye on them; they can burn quickly!
- While the almonds are toasting, prepare the beets. If you're using fresh beets, wash and trim them. Wrap them in foil and bake them for about 45-60 minutes, or until they are tender when pierced with a fork. Let them cool slightly, then peel and dice them into bite-sized pieces. If using pre-cooked beets, simply dice them.
- Wash the spinach thoroughly and spin it dry using a salad spinner. This prevents a soggy salad.
- In a small skillet over medium heat, warm the olive oil. Add the shallots and sauté for 2-3 minutes, or until they are softened and translucent. Watch them carefully so they don't burn; burnt shallots can ruin the flavor.
- Remove the skillet from the heat and whisk in the maple syrup, Dijon mustard, balsamic vinegar, salt, and pepper. This creates a lovely balance of sweet and tangy flavors.
- In a large bowl, combine the spinach, diced beets, toasted almonds, and crumbled Parmesan cheese.
- Pour the maple-Dijon dressing over the salad. Toss gently to coat everything evenly. Be careful not to overdress the salad; you want just enough dressing to enhance the flavors.
- Serve immediately. This salad is best enjoyed fresh!
- Optionally, garnish with a sprinkle of extra toasted almonds or a drizzle of balsamic glaze for added visual appeal.
📝 Notes
- For a vegan version, omit the Parmesan cheese or substitute with a vegan alternative.
- Roasting the beets brings out their sweetness, but pre-cooked beets work well too.
- Feel free to add other toppings like goat cheese, avocado, or grilled chicken for extra flavor and protein.
- Add balsamic glaze
🍎 Nutrition
Calories: 250 kcal
Protein: 8 g
Fat: 18 g
Carbohydrates: 20 g
Fiber: 5 g
Calcium: 80 mg
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