Baby Spinach and Roasted Beet Salad

Baby Spinach and Roasted Beet Salad

Prep Time


Cook Time



4 people

Baby spinach is mild in flavor and has the best texture when served raw in salads.

Recipe courtesy of Williams-Sonoma


  • 2 large beets, trimmed and washed
  • Salt and freshly ground pepper, to taste
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup chopped green onions
  • 1/4 cup slivered fresh mint leaves
  • 4 cups baby spinach
  • 1 cup orange segments, cut into 1-inch pieces
  • 1/2 cup fresh raspberries


  • 1 Preheat an oven to 350°F.
  • 2
  • 3 In a roasting pan, combine the beets, salt and pepper. Cover with aluminum foil and bake until tender, about 1 hour. When the beets are cool enough to handle, slip off the skins, then cut the beets into wedges.
  • 4
  • 5 In a bowl, whisk together the vinegar and mustard. Add the olive oil in a slow, steady stream, whisking constantly until blended.
  • 6
  • 7 In another bowl, combine the beets, half of the vinaigrette, salt, pepper, green onions and half of the mint. Toss to coat and let stand for about 30 minutes.
  • 8
  • 9 In a large salad bowl, combine the spinach, the remaining vinaigrette, the beet mixture, the oranges and the remaining mint and toss to mix. Divide the salad among 4 individual bowls, garnish with the raspberries and serve immediately.


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