Spinach Salad with Glazed Beets and Blue Cheese

Spinach Salad with Glazed Beets and Blue Cheese


  • 1 Tbsp olive oil
  • 6 cooked baby beets, sliced or roughly chopped
  • 1/2 cup orange juice
  • 1 Tbsp balsamic vinegar
  • 1/4 cup maple syrup
  • Kosher salt and fresh black pepper, to taste
  • 4 cups baby spinach or salad greens
  • 2 Tbsp crumbled mild blue cheese, or more to taste, at room temperature


  1. In a small nonstick sauce pan, heat the olive oil over low-medium heat.
  2. Add the beets, and cook, stirring occasionally, for 2-3 minutes.
  3. Pour in the orange juice, vinegar and maple syrup, and stir to coat the beets.
  4. Bring to a boil, then turn the heat to simmer, and let the beets cook gently, stirring occasionally, until most -- but not all -- of the liquid has reduced. (The liquid will dress the salad greens, so leave a bit in the pan.)
  5. Season to taste with salt and pepper.
  6. Arrange the spinach or greens in a serving bowl, and drizzle the beets and pan liquid over the greens. Top with crumbled blue cheese. Serve at room temperature.
Source: Recipe from Lydia @ ThePerfectPantry.com

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