Rest Haven Seventh-day Adventist® Church

To fully experience Christ through the worship of God, the caring of one another, and the uplifting of humanity.

March Recipe of the Month: Cooking Class - Spinach & Beet Salad


1-1/4 pounds fresh beets

5 cups fresh baby spinach



1 table spoon balsamic vinegar

1-1/2 teaspoons honey  (go vegan with maple or agave syrup)

1-1/2 teaspoons Dijon mustard

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 cup olive oil

1/2 cup chopped walnuts, toasted

2 ounces fresh goat or feta cheese, crumbled (can substitute a vegan cheese)



Scrub beets and trim tops to 1 in. Bake in foil on tray for 45 - 50 mins in 400 degree oven until knife tender. Place in a Dutch oven and cover with water. Or you can bring to a boil, reduce heat, cover and simmer for 30 - 60 minutes  until tender. Remove from the water, cool, peel and cut into 1 inch pieces.

In a small bowl, whisk the balsamic vinegar and honey or (agave, maple syrup), mustard, salt and pepper. Slowly whisk in oil until blended.

Place spinach in salad bow. drizzle with dressing; toss to coat. Top with beets, cheese and walnuts.


Nutrition Facts:

3/4 cup: 113 calories (with cheese), 10g fat: (2g saturated fat), 4mg cholesterol, 128mg sodium, 5g carbohydrate, 3g sugars, 1g fibre, 2g protein.


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