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Beet and Spinach Salad with Gorgonzola

Ingredients for the Salad:

1 medium beet, peeled and chopped

olive oil (in a spritzer)

salt and pepper

1/2 teaspoon dried thyme

4 cups spinach

1/4 cup raw walnut halves

3 tablespoons crumbled Gorgonzola cheese

Ingredients for the Dressing:

1 1/2 tablespoons extra virgin olive oil

1 tablespoon lemon juice

1/2 teaspoon dijon dressing

salt and pepper


Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Spritz the beets with the olive oil and season with salt, pepper, and thyme. Roast in the oven for 5-10 minutes or until fork tender.

Meanwhile, prepare the dressing: whisk together all ingredients for the dressing in the bottom of a medium mixing bowl, taste and adjust if necessary. Set aside.

When beet slices are done, toss the spinach in the dressing and divide onto plates. Top each with beet slices, walnuts, and cheese.

Recipe inspired by: Inspiralized

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