Beets and Goat Cheese on a Bed of Spinach

5.0(224)

I was inspired by Wolfgang Puck’s iconic goat cheese and beet napoleon to make something similar, but decided on a dish that is much less elaborate. If you have time to spare, you could stack the beet slices and goat cheese rather than crumbling the goat cheese over the beets.

by Martha Rose Shulman

Open original recipe

FrenchDinner, Easy, Quick

Servings

4 servings

Total time

15 min

Calories / serving

220 kcal

Ingredients (10)

serves

2 teaspoons balsamic vinegarbalsamic-vinegar
Salt to tastesalt
1/2 teaspoon Dijon mustarddijon-mustard
1/4 cup extra virgin olive oilextra-virgin-olive-oil
1 tablespoon red wine vinegar or sherry vinegarvinegar
4 medium beets, roasted
2 ounces goat cheese, crumbledgoat-cheese
2 tablespoons chopped fresh tarragon, chives, parsley or a combinationtarragon
1 tablespoon pine nuts, lightly toastedpine-nut
1 6-ounce bag baby spinachspinach

Instructions (3 steps)

01Make the dressing. In a small bowl or measuring cup combine the vinegars and salt to taste. Whisk in the mustard and the olive oil. Set aside.
02Toss the spinach with 3 tablespoons of the dressing. Line a platter or individual plates.
03Skin the beets and cut in half lengthwise (stem to root), then slice into thin half moons. Place the sliced halves on top of the spinach and fan them out. Drizzle on the remaining dressing and sprinkle on the herbs. Top each fan of beets with crumbled goat cheese and pine nuts, and serve.

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Rich recipe — supports nutrition-aware planning.