Beet Salad with Spinach and Cheese

Name: Beet Salad with Spinach and Cheese
Total time: 15 min
Yield: 2 people
Ingredients: 7 oz Boiled beets; 2 cup Fresh spinach; 0.5 small Onion; 2 tbsp Olive oil; 1 oz Hard cheese; 2 large Eggs; 1 tbsp Lemon juice or apple cider vinegar; 0.25 tsp Salt; 0.25 tsp Black pepper

Vegetarian • Gluten-FreeUnder 15 MinsLow Calorie • BalancedLunch • DinnerEastern European

Easy

15min

280kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

Get Kitchen Buddy Free

Want to see the exact Macros for this meal? Download the Kitchen Buddy app and unlock full nutritional insights!

A light, bright, and healthy salad featuring sweet beets, fresh spinach, tangy onion, and cheese.

This Beet Salad with Spinach and Cheese is a real find for anyone who values delicious, balanced, and quick meals. The combination of sweet boiled beets and fresh, crunchy spinach leaves creates the perfect base for a healthy lunch or light dinner. This recipe includes tangy onion for a bit of spice, as well as hard cheese and boiled eggs to make the dish more filling and rich in high-quality protein. When making this Beet Salad with Spinach and Cheese, you can easily experiment with textures and flavors. The dressing based on high-quality olive oil highlights the natural taste of the vegetables, making it deeper and richer, while a drop of lemon juice or vinegar balances the sweetness of the root vegetables. The Beet Salad with Spinach and Cheese looks great on the table thanks to the bright contrast of ruby beets and emerald spinach. This dish is excellent for healthy eating, rich in vitamins, fiber, and antioxidants. You can use this recipe as a great base, adding various ingredients to your liking—from crunchy nuts to fried bacon. The main rule of a perfect salad is the freshness of products and the harmony of flavors: the sweetness of beets, the freshness of greens, the saltiness of cheese, and the slight acidity of the dressing work together perfectly. Treat yourself and your loved ones to this simple yet incredibly appetizing and vibrant culinary composition!

Ingredients

200 g Boiled beets (about 2 medium)
50 g Fresh spinach (about 2 cups)
0.5 pcs Onion (half a small onion)
2 tbsp Olive oil
30 g Hard cheese (about ¼ cup grated)
2 pcs Eggs
1 tbsp Lemon juice or apple cider vinegar
0.25 tsp Salt
0.25 tsp Black pepper

Instructions

1
Hard-boil the eggs (about 9-10 minutes in boiling water), cool in ice water, peel, and cut into large wedges.
2
Cut the boiled beets into neat cubes or thin slices.
3
Thinly slice the onion into half-rings. If the onion is too sharp, you can scald it with boiling water or marinate it for a few minutes in vinegar.
4
In a large bowl, gently toss the spinach leaves, prepared beets, and onion.
5
For the dressing, whisk the olive oil, lemon juice (or vinegar), salt, and freshly ground black pepper in a small bowl with a fork.
6
Drizzle the dressing over the vegetables and toss gently to avoid bruising the leaves. Top with the egg wedges and sprinkle with grated hard cheese.

Chef's Tips

•Add-on ideas: Walnuts, pine nuts, or pumpkin seeds will add a pleasant crunch to the salad.
•For more heartiness and a smoky aroma, you can fry some bacon from your fridge and sprinkle it over the salad before serving.
•The sweetness of the beets is perfectly enhanced by a drop of balsamic glaze, Dijon mustard, or a little honey added directly to the dressing.
•Instead of hard cheese, next time try using soft goat cheese or feta—they provide a lovely creamy texture.

More recipes you might like

Recipe By

Kitchen Buddy Chef