spring salad

spinach, feta & beet salad

It’s that time of year where the weather heats up and I no longer feel like eating heavy meals very often (save the comfort food for the fall & winter). I’m a salad loving girl and can’t get enough of this simple & tasty recipe right now.

what you need

fresh baby spinach
feta cheese
cold pre-boiled & skinned beets
olives (optional)
olive oil
balsamic vinegar
salt & pepper


In a bowl (the bigger the bowl, the bigger the salad…) add as much fresh baby spinach as you want to eat / serve (this salad doesn’t keep well, so don’t make extra).

Cut up a cold, pre-boiled & skinned beet (or two if they’re small) and add the cubes to the spinach.
[Side note: buy fresh, raw beets and boil them at home. Cut the stems off but leave the skin on to boil. Put in a pot with 2-3 inches of water in the bottom and bring to a boil. Allow to boil/steam until the beets are soft enough to easily stick a fork into them. Add more water as necessary. Once they are finished, run under cold water and peel the skin off – it should come off easily. Cut into cubes and store in the fridge for salads, etc.]

Add olives if you wish and then crumble feta cheese over top (as much or as little as you please).

Drizzle olive oil & balsamic vinegar over top (again, as much or as little as you please), and sprinkle with salt & pepper to taste. (I tend to skip the salt since the feta is very salty, but I like to load on the pepper.)


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