Cooking From Memory ~ A Recipe Journal


Beet and Spinach Salad with Goat Cheese and Autumn Fruit with Maple-Lemon Dressing

23recipehealth-articleLargeIngredients for the Maple-Lemon Dressing ~

  • 3 Tablespoons extra virgin olive oil
  • 1 Tablespoon maple syrup
  • 1 Tablespoon freshly squeezed lemon juice
  • 1 Tablespoon shallots, finely chopped
  • 2 teaspoons Dijon mustard
  • Freshly ground black pepper

Ingredients for the Beet and Spinach Salad with Goat Cheese and Autumn Fruit ~

  • 3 medium beets, uncooked
  • 1 ½ teaspoon maple syrup
  • 1 navel orange
  • 1 Honeycrisp or other sweet-tart apple, unpeeled
  • 4 cups (about 10 ounces) baby spinach
  • ¼ cup thinly sliced red onion
  • 1/3 cup crumbled goat cheese
  • 1 ½ Tablespoons fresh dill, coarsely chopped

Method for the Dressing ~

Combine ingredients in a small glass jar. Cover tightly and shake well to blend. Set aside until needed.

Method for the Salad ~

Arrange spinach on a serving platter. Scatter over onion, distribute beets, and top with apple. Break orange into ½-inch pieces, letting juices drip over salad. Scatter over orange and evenly sprinkle over cheese. Shake dressing and drizzle over salad. Sprinkle over dill and serve immediately.

Peel orange with a sharp paring knife and separate into segments by slipping knife along membranes; discard membranes and place oranges in a small bowl. Quarter and core apple, then cut into thin slices.

Peel beets and cut into ¼-inch-thick slices then cut crosswise into ¼-inch-wide strips. Place in a medium skillet and add syrup and ½ cup water. Bring to a boil over medium-high heat, reduce to a very gentle boil, and cook 10 to 15 minutes, until beets are just tender. Add a little more water if needed; liquid should be mostly cooked away when beets are done. Remove from heat and set aside until beets cool to room temperature.


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