This week’s recipe was inspired by a dish by my FAVORITE chef of the moment, Tieghan Gerard of Half Baked Harvest. This recipe for Warm Spinach Salad with Caramelized Beets and Onions was actually inspired by a pasta dish Tieghan published several years ago. Since I am not a big fan of carbs, naturally I evolved the recipe to my liking and this warm spinach salad was born! It’s seriously so yummy and satisfying! The flavors go so beautifully together! And if you are in the mood for pasta, by all means, omit the spinach and dress the noodles in the yummy dressing. Heaven on a plate!
2 tablespoons olive oil
1 bunch red beets, peeled and quartered
1 – 2 red onions – peeled and cut into 8 segments
3 – 4 sprigs of fresh thyme – plus more for garnish
2 tablespoons butter
4 ounces mushrooms, sliced
2 cloves garlic, minced
1/2 cup balsamic vinegar
2 tablespoons honey
1 tablespoon olive oil
1 tablespoon Dijon mustard
1/2 teaspoon crushed red pepper flakes
1 bunch of spinach – washed and trimmed
crumbled goat cheese
pomegranate arils, for garnish
Preheat the oven to 425 degrees F.
On a baking sheet, toss together 2 tablespoons olive oil, the beets, onion segments, thyme, and a good pinch of salt. Transfer to the oven and roast for 25-30 minutes or until the beets and onions are tender and lightly charred.
Melt the butter in a large skillet over high heat. Add the mushrooms and cook until they just begin to caramelize on the edges, about 5 minutes. Add the garlic and cook 30 seconds until fragrant. Remove the mushrooms and garlic from the skillet and set aside. To the same skillet, add the balsamic vinegar, honey, olive oil, Dijon mustard, and crushed red pepper flakes. Bring to a boil over medium-high heat and cook for 2-3 minutes until the balsamic begins to thicken. Season to taste with salt.
Place the Spinach in the bowl and dress with the desired amount of warm balsamic mixture. Toss gently to coat. Grab several pretty plates and serve up the dressed spinach. Top with sautéed mushrooms and goat cheese. Arrange some caramelized beets and onion segments alongside the greens. Drizzle with more dressing. Finish with pomegranate arils and fresh thyme sprigs. ENJOY!