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Spinach Salad with Beets and Feta Cheese

Submitted by: JustRightMenus

Description:

This is now pretty much my favorite salad. The Poppyseed Dressing is wonderful!

Categories: The Produce Box, beets, salad

From the kitchen of:

Amy Martin, The Produce Box newsletter 2010

Ingredients

Beets

Spinach or other green variety

Feta cheese

Optional pecans or walnuts to top

 

Poppyseed Dressing

1/2 c. sugar

1 tsp dry mustard

1 tsp salt

1 TB poppy seeds

1/3 c. cider vinegar

1/2-1 c. oil (I used olive oil)

Directions

Roast the Beets

Preheat oven to 350°.

Peel beets and cut into cubes. Then, line a large cooking sheet/pan with aluminum foil. Spray foil with cooking spray and spread beets on foil-covered pan. Cover beets with a second piece of foil and pinch together to make a packet. No need to add holes to vent. Bake for about 40 minutes. Beets should come out moist and tender!

Cool Beets

Cool beets in fridge before serving over salad. You can put them in a large zip-top baggie or leave them right in the foil. Beets may stain your storage containers if you use them for storage!

Dressing

Mix together all dressing ingredients listed above.

 

Mix together the cooled beets, feta cheese (goat or crumbled goat cheese will also work), spinach, and yummy poppyseed dressing!