Equipment
Ingredients
Dressing
- 10 ml balsamic vinegar
- 1 g salt
- 3 g dijon mustard
- 60 ml olive oil
- 15 ml red wine vinegar
- 15 ml sherry vinegar
Salad Components
- 4 beets, roasted
- 55 g goat cheese, crumbled
- 6 g tarragon, chopped
- 8 g pine nuts, lightly toasted
- 450 g baby spinach
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 283 kcal
- Protein
- 9 g
- Carbohydrates
- 21 g
- Fat
- 20 g
- Fiber
- 7 g
- Sugar
- 11 g
- Sodium
- 378 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 12 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 6 mg
- Potassium
- 1182 mg
- Calcium
- 174 mg
- Iron
- 5.6 mg
- Magnesium
- 137 mg
- Phosphorus
- 163 mg
- Zinc
- 1.4 mg
- Vitamin A
- 573 mcg
- Vitamin C
- 40 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 4.7 mg
- Vitamin K
- 554 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.16 mg
- Riboflavin
- 0.33 mg
- Niacin
- 1.5 mg
- Folate
- 384 mcg
- Water
- 249 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a small bowl, combine the balsamic vinegar, red wine vinegar, sherry vinegar, and salt.
Add the Dijon mustard and whisk in the olive oil until the dressing is emulsified.
Peel the roasted beets.
Slice the peeled beets into thin half-moon shapes.
In a large bowl, toss the baby spinach with 45ml of the prepared dressing.
Place the dressed spinach onto a platter or individual plates.
Layer the beet slices over the bed of spinach in a fan pattern.
Drizzle the remaining dressing over the beets.
Top the salad with chopped tarragon, crumbled goat cheese, and toasted pine nuts.
Chef's Notes
- For the best flavor and texture, roast the beets until tender but not mushy. You can achieve this by wrapping them individually in foil before roasting.
- Ensure your olive oil is good quality; its flavor will be prominent in the dressing. Extra virgin olive oil is recommended.
- To toast pine nuts, gently warm them in a dry skillet over medium-low heat, stirring frequently, until fragrant and lightly golden. Watch them closely as they can burn quickly.
- Taste and adjust the seasoning of the dressing before tossing the spinach. You may want a little more salt or a touch more vinegar depending on your preference.
- For a more vibrant presentation, consider using a mix of red and golden beets.
Storage
Refrigerator: 24 hours — Spinach will wilt quickly once dressed.
Troubleshooting
The dressing is separated or oily
Cause: The oil was added too quickly or not whisked enough
Fix: Vigorously whisk the dressing again immediately before use
Prevention: Pour oil in a slow, steady stream while whisking constantly
The spinach is limp and soggy
Cause: The salad was dressed too far in advance
Fix: Cannot be fixed
Prevention: Wait to toss the spinach with dressing until immediately before serving
Cultural Context
While beets have a long history of cultivation across Europe and Asia, the combination of roasted beets with goat cheese and a vinaigrette is a more modern, refined approach often seen in contemporary French bistros and upscale salad bars. It highlights the sweetness of the root vegetable against the tang of the cheese, a classic pairing that has gained international popularity.
