Spinach Salad with Roasted Beets and Feta

Recipe courtesy of Fresh from the Farmer’s Marketby Janet Fletcher (Chronicle Books, 2008)



  • 1 pound small beets
  • 4 tsp. sherry vinegar, plus more as needed
  • 2 cloves garlic, finely minced
  • ¼ cup California Olive Ranch extra virgin olive oil
  • Salt and freshly ground pepper
  • ¼ red onion, thinly sliced
  • ½ pound baby spinach leaves
  • 3 oz. Greek, Bulgarian or French feta cheese


  1. Preheat oven to 375 degrees F. If the beet greens are attached, remove all but ½ inch of the stems (so as not to pierce the beets) and reserve for another use. Put beets in a baking dish with ¼ cup water. Cover tightly and bake until a small knife slips in easily, 40 to 45 minutes. Cool slightly, then peel. Let cool completely, then cut into ½ inch wedges.
  2. In a small bowl, whisk together 4 teaspoons vinegar, the garlic, the California Olive Ranch extra virgin olive oil, and salt and pepper to taste.
  3. In a small bowl, toss together beets and red onion with about half of the dressing. Let stand 10 minutes to absorb flavors, then taste and sprinkle with a little more vinegar if necessary.
  4. In a large bowl, toss spinach with remaining dressing. Taste and adjust seasoning. Divide equally among 4 plates. Top with beets and onions, again dividing equally. Crumble feta evenly over each salad.


90 minutes




4 servings
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