Roasted Beet and Spinach Salad with Goat Cheese Eggs Pomegranate Orange and Almond Vinaigrette recipes

Roasted Beet and Spinach Salad with Goat Cheese, Eggs, Pomegranate, Orange, and Almond-Vinaigrette recipes

Roasted Beet and Spinach Salad with Goat Cheese, Eggs, Pomegranate, Orange, and Almond-Vinaigrette recipes

By katieatthekitchendoor.com
1 hour 20 minutes

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Details
  • Servings:   2
  • Calories:   666
  • Protein:   20g
  •  
  • Fiber:   9g
  • Sugar:   32g
  • Carb Total:   34g
  •  
  • Trans Fat:   1g
  • Saturated:   11g
  • Fat Total:   49g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   salad
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Cuisine
  • mediterranean
Comments
Ingredients
  • 2 medium beets, greens removed
  • 4 TBS olive oil, divided
  • sea salt
  • 1/4 c. blanched whole almonds, toasted and roughly chopped
  • 1 TBS honey
  • 1 TBS sherry vinegar
  • 1 TBS minced shallot
  • 1 navel orange
  • 1 blood orange
  • 4 large handfuls of clean baby spinach
  • 3 hard-boiled eggs, peeled and cut into quarters
  • 1/4 c. pomegranate arils
  • 2 oz. fresh goat cheese, crumbled
Instructions

Roasted Beet and Spinach Salad with Goat Cheese, Eggs, Pomegranate, Orange, and Almond-Vinaigrette recipes serves 2 original recipe by katieatthekitchendoor.com.

View original preparation instructions

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