Sunday, 22 December 2013

Beet, Goat Cheese & Clementine Spinach Salad

We hope everyone's enjoying their holidays! Take a break from the high-fat food and give this Beet, Goat Cheese & Clementine Spinach Salad a try! This salad makes for a perfect light lunch before devouring a holiday dinner. 

Start by draining a can of beets and rinsing with water. Cut half a cup of beets julienne style and season with sea salt and pepper. 

Peel one clementine and divide into pieces. Reserve three quarters of the slices to top the salad. Squeeze the juice from the remaining slices and set aside. 

In a bowl, mix together two cups of baby spinach, julienned beets, clementine slices, a quarter cup of light crumbled goat cheese, half a tablespoon of unsalted sunflower seeds, two teaspoons of extra virgin olive oil and freshly squeezed orange juice. Season with salt and pepper and serve!

Beet, Goat Cheese & Clementine Spinach Salad 
Makes 1 serving


2 cups Baby spinach
1/2 cup Canned beets, drained and rinsed
1 Clementine
1/4 cup Light goat cheese, crumbled
1/2 tbsp Unsalted raw sunflower seeds
2 tsp extra virgin olive oil
Sea salt & freshly ground pepper to taste 


  1. Drain and rinse beets in water. Season with salt and pepper. Cut julienne style.  
  2. Peel clementine and divide into slices. Reserve 3/4 of the slices, squeeze the juice from the remaining slices and set aside. 
  3. In a large bowl, combine spinach, beets, clementine slices, goat cheese, sunflower seeds, olive oil and squeeze orange juice.
  4. Mix well, add salt and pepper to taste.  

Makes 1 serving. Serving is approximately 225 calories.