Ingredients
- 2 ½ lbs. beets
- ½ tsp. salt
- 1½ Tbsp. olive oil
- 1 small onion, minced
- ½ tsp. Dijon mustard
- 2 Tbsp. balsamic vinegar
- 4 cups baby spinach
- 3 Tbsp. pistachios, chopped
- 1 oz. Gorgonzola cheese
- 1 scallion, chopped
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Instructions
- Preheat oven to 400ºF. Wash the beets and sprinkle with the salt. Wrap each beet tightly in a foil. Place beets onto the center of the middle rack of the oven and roast until tender (60-90 minutes). Unwrap beets and allow cool enough to handle safely (15-20 minutes).
- While the beets are cooling, heat the olive oil in a small skillet over medium-high heat until shimmering. Sauté the minced onion until soft and starting to brown (5-6 minutes).
- Remove onions from heat and whisk in the mustard and vinegar.
- Using paper towels, wipe away the skins of the beets.
- Divide spinach, beets, onions, and vinegar mix evenly. Top each plate with pistachios, cheese, and scallions.