Spinach Salad with Beets, Apples and Sherry Vinaigrette

Serves 4

For the Sherry Vinaigrette


1 tablespoon Dijon mustard
1 tablespoon sherry vinegar
1 teaspoon finely diced shallots
salt and freshly ground black pepper, to taste
3 tablespoons olive oil

  1. Whisk the Dijon mustard, vinegar, shallots, salt and pepper together in a small bowl.  Slowly whisk in the oil. Refrigerate (up to 1 week) until ready to serve.

For the Salad


2 medium sized beets, any variety or combination
1/4 cup Sherry Vinaigrette
8 cups spinach, washed and stemmed
1 apple, cored and sliced (leave the skin on for color)

  1. Preheat the oven to 400ºF.
  2. Wash and trim the tops and bottoms of the beets, but do not peel them.  Toss the beets with olive oil and wrap them in foil.  Roast them in the oven until tender when pierced with a small paring knife, about an hour for medium beets, longer for larger beets. Let cool.
  3. When cool enough to handle, peel and quarter the beets.
  4. When ready to serve, toss the beets with half of the Sherry Vinaigrette.
  5. Toss the spinach separately with the remaining vinaigrette.
  6. Divide the spinach among salad plates.  Garnish with beets and apple slices.

Tip for peeling beets: With a paper towel in each hand, rub the skin off each beet.  The paper towels keep your hands from turning bright red (if you’re peeling red beets) and do a beautiful job of taking off the skin while maintaining the contour of the beet.

Optional garnishes: Sprinkle a teaspoon of chopped walnuts over each salad.  Fresh tangy goat cheese is a delicious addition and pairs well with the apples.

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