Skip to content
METRO LogoMETRO Logo

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Save $20 on your 1st online order. Shop Now.
25% Off on 6 and 12-month Unlimited Delivery Plans. Subscribe Now.
Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Roasted Beet, Spinach and Apple Salad https://www.metro.ca/userfiles/image/recipes/salade-de-betteraves-roties-epinards-et-pomme-10196.jpg PT10M PT1H00M PT1H10M
Individually wrap each beet in double layer of foil.Roast on baking sheet in 425°F (220°C) oven until tender, about 1 hour.Let cool enough to handle; peel and cut into 1/2-inch (1 cm) thick wedges.Meanwhile, cook bacon in skillet over medium heat until crisp.Let cool on paper towel; crumble.Whisk together oil, vinegar, maple syrup, horseradish, salt and pepper.Place spinach in large bowl; toss with bacon, beets and apple.Toss with dressing.Serve sprinkled with crumbled goat cheese.
6
2 8 4 1
2 medium beets, unpeeled and scrubbed 2 slices bacon 3 Tbsp. (45 mL) olive oil 2 Tbsp. (30 mL) red wine vinegar 1 Tbsp. (15 mL) maple syrup 2 tsp. (10 mL) horseradish 1/4 tsp. (1 mL) salt 1/4 tsp. (1 mL) pepper 8 cups (2 L) spinach, lightly packed and torn 1 small apple, unpeeled, cored and diced 113 g creamy goat cheese, crumbled
Roasted Beet, Spinach and Apple Salad

Roasted Beet, Spinach and Apple Salad

Rate this recipe
8 Votes
6
servings
0:10
Preparation
1:00
COOKING
1:10
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    medium beets, unpeeled and scrubbed
  • 2
    slices bacon
  • 3 Tbsp.
    (45 mL)
    olive oil
  • 2 Tbsp.
    (30 mL)
    red wine vinegar
  • 1 Tbsp.
    (15 mL)
    maple syrup
  • 2 tsp.
    (10 mL)
    horseradish
  • 1/4 tsp.
    (1 mL)
    salt
  • 1/4 tsp.
    (1 mL)
    pepper
  • 8 cups
    (2 L)
    spinach, lightly packed and torn
  • 1
    small apple, unpeeled, cored and diced
  • 113 g
    creamy goat cheese, crumbled
Imprimer ma sélection

Preparation

Individually wrap each beet in double layer of foil.

Roast on baking sheet in 425°F (220°C) oven until tender, about 1 hour.

Let cool enough to handle; peel and cut into 1/2-inch (1 cm) thick wedges.

Meanwhile, cook bacon in skillet over medium heat until crisp.

Let cool on paper towel; crumble.

Whisk together oil, vinegar, maple syrup, horseradish, salt and pepper.

Place spinach in large bowl; toss with bacon, beets and apple.

Toss with dressing.

Serve sprinkled with crumbled goat cheese.

Source : Foodland Ontario

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.

Reserve your timeslot now!

Sorry, our online services are not available for this postal code. Please try another postal code or visit us in store.

Sorry, we encountered a problem.

Please try again later.