Roasted Beet, Spinach and Apple Salad

This salad is almost a meal in one and it’s so good, you’ll likely make it frequently.

Preparation Time:

Cooking Time:

Servings: 6

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  • 2 medium Ontario Beets, unpeeled and scrubbed
  • 2 slices Ontario Bacon
  • 3 tbsp (45 mL) olive oil
  • 2 tbsp (25 mL) red wine vinegar
  • 1 tbsp (15 mL) Ontario Maple Syrup
  • 2 tsp (10 mL) horseradish
  • 1/4 tsp (1 mL) each salt and pepper
  • 8 cups (2 L) lightly packed torn Ontario Spinach
  • 1 small unpeeled Ontario Apple, cored and diced
  • 1 pkg (113 g) creamy Ontario Goat Cheese, crumbled


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.

Nutritional information

  • Protein: 7.0 grams
  • Fat: 14.0 grams
  • Carbohydrate: 14.0 grams
  • Calories: 201
  • Fibre: 2.5 grams