Roasted Beet and Goat Cheese Salad with Toasted Hazelnuts and Baby Spinach

This beautiful salad is loaded with baby spinach, toasted hazelnuts and is sure to be a crowd pleaser.
Dish Type: salads Lifestyle: gluten free, vegetarian


Prep Time
25 minutes

Cook Time
1 hours 30 minutes


4 medium beets, scrubbed

4 sprigs of thyme

Organic canola oil

½ cup hazelnuts lightly toasted and rubbed between a cloth to remove skins

1 tbsp honey and 1tbsp water

Sea salt and freshly ground pepper

1 tbsp red balsamic vinegar

2 tsp minced shallots

1 tsp minced chives (optional)

Sea salt and freshly ground pepper to taste

¼ cup extra virgin olive oil

3 cups of baby spinach leaves, washed, stems removed

3 oz plain goat cheese, crumbled


Heat oven to 350F, place beets in a pan and drizzle with canola oil and the sprigs of thyme. Bake beets for approximately 1-½ hours or until cooked. Cool, remove peel with a sharp knife or by rubbing in a cloth. Set aside.


Heat honey and water in a small saucepan until combined. Remove from heat and stir in hazelnuts. Season hazelnuts with salt and pepper. Remove with a slotted spoon to a greased baking sheet and bake for 20 – 25 minutes, or until the hazelnuts are shiny and starting to brown.


In a small bowl, whisk together balsamic vinegar, shallots and chives. Slowly add olive oil in a slow steady stream and continue whisking to emulsify dressing. Season dressing with salt and pepper.


Cut each beet into 6 wedges. Toss beets in dressing to coat and arrange 3 wedges on opposite sides of each plate. Toss spinach with half of the goat cheese and just enough dressing to lightly coat spinach. Mound ¼ of the spinach in the center of each plate and scatter ¼ of the hazelnuts and ¼ of the goat cheese around the spinach on each plate.