Craving fresh and light? Try this Plum and beet salad with spinach and feta
I was having the hardest time figuring out what to make for lunch last Friday. I wanted something light but full of flavor. I was craving a something fresh, a salad and all I had in the produce drawer of my refrigerator was a box of baby spinach and some leftover beets and plums I was using to develop some recipes for the cookbook.
The plums were so juicy and the beets were sweet. All I needed was just a few more ingredients to have a complete salad. Some cheese, I had feta. Crunchy… walnuts and something fragrant… a few mint leaves.
Related recipe: Cantaloupe Salad with Tangy Vinaigrette
Because this salad was on its way of becoming one of the most flavorful salads I’ve ever created, all it needed was a simple dressing.
The outcome came together beautifully. I highly recommend you take advantage of the remaining of plum season and make this salad. It’s a perfect light lunch or side dinner salad.
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Plum and Beet Salad with Spinach and Feta
A fresh, juicy, tangy and sweet salad to fulfill your salad craving. This is perfect as a side salad or as a complete meal.
- Total Time: 10 minutes
- Yield: 4 1x
Ingredients
3 medium beets, rinsed, scrubbed and tops removed
4 cups baby spinach
1/4 cup walnuts, chopped
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 small plums, pitted and sliced into wedges
4 tablespoons mint leaves
1/3 cup feta cheese
Instructions
Place beets in a 5-quart saucepan with enough water to cover. Boil for 45 minutes. Immediately drain, fill saucepan with cold water for the beets to cool. Drain one more time and set beets aside to cool completely. Remove peel by rubbing with a paper towel or a pairing knife. Slice in wedges.
Combine vinegar, oil, salt and pepper in a small bowl. Whisk together with a small whisk. Set aside.
Arrange spinach, mint leaves, beet and plum wedges on a large serving dish. Toss with dressing and top with feta and walnuts. Enjoy!
- Prep Time: 10 minutes
