Beet and Spinach Salad

Check ingredients as you prepare them. These checks stay on this page.

• 2 each medium beets (peeled & grated)
  Ingredient note

  Source: 2 medium beets (peeled & grated)
• 2 each pears (cored & sliced)
  Ingredient note

  Source: 2 pears (cored & sliced)
• 5 ounces fresh baby spinach
  Ingredient note

  Source: 5 ounces fresh baby spinach
• 4 ounces crumbled goat cheese (or to taste)
  Ingredient note

  Source: 4 ounces crumbled goat cheese (or to taste)
• 2 tablespoons chopped red onion (or to taste)
  Ingredient note

  Source: 2 tablespoons chopped red onion (or to taste)
• 1 tablespoon balsamic vinegar
  Ingredient note

  Source: 1 tablespoon balsamic vinegar
• 1/2 tablespoon honey
  Ingredient note

  Source: 1/2 tablespoon honey
• 1/4 cup olive oil
  Ingredient note

  Source: 1/4 cup olive oil
• 1/2 teaspoon Dijon mustard
  Ingredient note

  Source: 1/2 teaspoon Dijon mustard
• 1 clove garlic (minced)
  Ingredient note

  Source: 1 clove garlic (minced)
• As Needed Salt
  Ingredient note

  Source seasoning: Salt & pepper (to taste)
• As Needed Black pepper
  Ingredient note

  Source seasoning: Salt & pepper (to taste)

1. Make the dressing by combining the dressing ingredients in a drinking glass, small bowl, or jar. Stir/shake well. Give it a taste and adjust ingredients as needed (e.g. add more honey or vinegar).
2. Peel the beets and cut off the ends. Using a regular box grater, grate them. Prep other salad ingredients and add them to a large bowl. The beets will turn everything pink, so if you don't want that, toss the salad THEN add the cheese and pears on top like I did.
3. I like to season the salad itself as well as the dressing with salt & pepper, so add some salt & pepper and then toss with the dressing (shake/stir well first). Serve immediately.