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    Spinach and beet salad with goat cheese, pine nuts, and grapefruit

    By Julia | Updated: Aug 16, 2021 | Published: Aug 30, 2012 | 6 Comments

    2.1K shares
    • Facebook28
    This post may contain affiliate links. For more information, please see our affiliate policy.

    Spinach salad with beets, goat cheese, pine nuts, grapefruit

     Small amounts of beets go great with green salads.    In fact, seems like almost all fine dining restaurants these days have a green salad with beets on the menu.

    This salad combines different flavors which play off one another: tart and sweet, earthy and peppery, fresh and cooked.

    Spinach salad with beets, goat cheese, pine nuts, grapefruit

    Spinach and beet salad with goat cheese, pine nuts, and grapefruit

    Makes 2 or 3 servings

    Ingredients:

    1 Small Beet, cooked
    3 cups Spinach
    2 tablespoon Pine Nuts
    1 tablespoon Goat Cheese
    5 slices of Grapefruit

    Dressing
    1 tablespoon Red Wine Vinegar
    ⅓ teaspoon Agave Nectar
    2 squeezed slices of Grapefruit
    Pepper
    4 tablespoon Olive Oil

    1)      To make salad dressing:  Mix vinegar, agave nectar, pepper, squeeze the juice of 2 slices of grapefruit, then add olive oil and mix well, until emulsified.

    2)      Cut beet in half and then slice each half into small thin slices.  Cut each grapefruit slice in half.

    3)      Place spinach on each serving plate, sprinkle with dressing.  Place sliced beets, grapefruit and pine nuts over spinach, sprinkle with more dressing.  Crumble goat cheese on top.

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    2.1K shares
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      Recipe Rating




    1. Susan Peterson

      February 21, 2016 at 2:59 am

      This is a great post and I love it. No doubt I'll try this out sometime soon and I hope it will taste just as well. You're doing a great work. Keep it coming!

      Reply
    2. Elena Shetty

      March 15, 2015 at 12:52 pm

      This dish remind me of dish make of raw fish and vegetable of the Easter. But of course, without the raw fish. There's a balance between color and taste for sure. Absolutely love it.

      Reply
    3. judy

      April 11, 2014 at 10:27 am

      julia, im a little late to this wonderful party( your web site) it's so tempting on many levels--beautiful pictures, easy recipes with such appeal---etc,etc--My only concern
      is my inability to print the recipes that I love --I was able to print SUNDRIED TOMATO AND MUSHROOM PASTA but unfortunately, not successful in printing
      creamy mushroom pasta w/carmelized onions along with a few others--They didnt say" print " but I tried anyway and then saw 26 of 26 pages coming out!! I had to stop the printer and I'm sure I will be sorry ! there were several recipes I want to try! A wonderful website that I will revisit VERY often!

      Reply
    4. Jess

      December 16, 2013 at 11:01 pm

      I've just stumbled across your blog! It's fantastic! There are so many recipes I plan to to try and the photography is just gorgeous. Thanks for sharing!

      Reply
      • Julia

        December 18, 2013 at 3:18 pm

        Jess, what a sweet comment! 🙂 Thank you for stopping by - you are always welcome here! 🙂

        Reply
    5. Vera

      August 29, 2012 at 10:48 pm

      You finally opened the blog!

      Reply

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    Julia is the author of JuliasAlbum.com (a food blog focused on easy dinner recipes, pasta dishes, salads made with seasonal ingredients). In this photo, Julia is pictured wearing a yellow sweater against an Autumn background.

    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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