Grilled Beet & Peach Spinach Salad
|Prep time||30 minutes|
Take advantage of the grill and add a taste of summer to your next spinach salad. Tossed with grilled beets, peaches, pecans and blue cheese, this salad also features a honey vinaigrette that uses a secret ingredient as its base.
- For salad:
- 1 cn Libby’s® Sliced Beets, drained (save the liquid) and patted dry
- 1 cn Libby’s® Peach Slices in 100% Fruit Juice, drained and patted dry
- 2 t honey
- 8 c baby spinach
- 2⁄3 c blue cheese crumbles
- For vinaigrette:
- 1⁄3 c canola oil
- 1⁄4 c beet liquid (from drained Libby’s® can)
- 2 T honey
- 2 T raspberry vinegar
- salt & pepper
Over a medium hot grill, place beet and peach slices onto a grill rack coated with cooking spray. Drizzle with honey and cook until heated (about 2 minutes per side for beets and 4 minutes per side for peaches.) Cool slightly on cutting board and then slice into bite size pieces.
While beets and peaches are grilling, make the vinaigrette by whisking together oil, beet liquid, 2 tablespoons honey and vinegar in a small bowl. Whisk in salt and pepper to taste. Set aside.
When ready to assemble salad, gently toss beets, peaches, spinach, blue cheese and pecans together in a large serving bowl. Drizzle vinaigrette on top and gently toss again. Serve immediately.
Credit: Deanna Segrave-Daly, RD, LDN