Beet Salad with Spinach, Cashews, and Goat Cheese

Beet Salad with Spinach, Cashews, Cranberries, and Goat Cheese with honey, lemon and olive oil dressing.  Healthy, gluten free, Mediterranean-style salad, packed with fiber and nutrients.

Beets have long been my secret love. I eat them all the time, and my husband jokes that if there is ever a shortage of beets it will be because I bought too many. I really should share more beet recipes, but the truth is I often eat beets plain. I boil them in the water until they are soft (about 20-30 minutes in boiling water), let them cool, peel them, and then I just eat them with some olive oil. And, often with some goat cheese. So, this time I decided to cook the beets not so plain. I made a beet salad. With goat cheese. And with spinach, cranberries, cashews, and a homemade salad dressing with honey, lemon and olive oil.

This beet salad is so delicious and has so many ingredients that are good for you – I really recommend you make this salad!  It’s so simple but has so much flavor!

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This spinach and beet salad is a perfect lunch or snack.  It also looks really pretty, and will make a beautiful side dish to any dinner.

Goat cheese add a touch of creaminess, while the cashews add a bit of crunch.

5 from 3 votes

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Beet Salad with Spinach, Cashews, and Goat Cheese

Prep Time

20 mins

Cook Time

10 mins

Total Time

30 mins

 

Beet Salad with Spinach, Cashews, Cranberries, and Goat Cheese with honey, lemon and olive oil dressing.  Healthy, gluten free, Mediterranean-style salad, packed with fiber and nutrients.

Course: Salad

Cuisine: Mediterranean

Servings: 4 people

Calories: 326 kcal

Author: Julia

Ingredients

Salad ingredients:

• 2 beets , cooked, sliced
• 4 oz baby spinach
• 1/2 cup cashews , roasted
• 1/4 cup dried cranberries
• 2 oz goat cheese

Salad dressing:

• 1/4 cup olive oil
• 2 tablespoons honey
• 2 tablespoons lemon juice freshly squeezed

Instructions

1. In a salad bowl, combine baby spinach, sliced cooked beets, roasted cashews, and dried cranberries.  (You can cook the beets by boiling them in water for about 20-30 minutes, letting them cool, peeling them, and then slicing them).    Do not add goat cheese yet.

2. In a separate small bowl, combine salad dressing ingredients: olive oil, honey, lemon juice. Whisk until combined.

3. Pour the salad dressing over the salad, and mix.  Do not add all of the salad dressing at once.  Add just enough to coat the salad to your taste.  You might use all of the dressing - you might not.   Top with crumbled goat cheese.

Nutrition Facts

Beet Salad with Spinach, Cashews, and Goat Cheese

Amount Per Serving

Calories 326 Calories from Fat 207

% Daily Value*

Total Fat 23g 35%

Saturated Fat 5g 25%

Cholesterol 6mg 2%

Sodium 109mg 5%

Potassium 397mg 11%

Total Carbohydrates 25g 8%

Dietary Fiber 2g 8%

Sugars 17g

Protein 7g 14%

Vitamin A 56.4%

Vitamin C 15.6%

Calcium 6%

Iron 14%

* Percent Daily Values are based on a 2000 calorie diet.