Balsamic Beet Salad

I was super excited when I discovered that beets were included in this week’s CSA box. Unfortunately, there were only three beets in the bunch, so there were not enough to make my typical beets soaked in balsamic vinegar, but I utilized some of the other fresh, local ingredients in my weekly CSA box.


Baby Spinach

Soft goat cheese

3 beets

1/2 an onion, sliced

1/2 cup of balsamic vinegar

1/2 cup of white wine vinegar

2 teaspoons of sugar

1 garlic clove minced

leftover chicken or duck (torn into small pieces).


1. Cut the greens off the beets. Place them in a pot with water, boiling over medium high heat until a fork smoothly inserts into the beet. Once done, rinse the beets with cold water. The skin should come off easily. Cut the beet into strips.

2. Mix the balsamic vinegar, white vinegar, garlic, and sugar together in a bowl. Add the garlic and onions. Let sit in the balsamic dressing for a couple hours.

3. Once the beets are marinated, place a bed of spinach on a plate. Spoon some beets and onions on the bed of spinach. Add chunks of goat cheese, the shredded chicken or duck, and spoon a little balsamic mixture over the salad.

This was a yummy and healthy salad. I wasn’t sure about the dressing, because it was quite acidic at the beginning. However, I think the released juices from the beets mellowed the acidity. I used yellow onions, which were a little strong, I think I would lean towards red onions the next time. All in all, it was a nice dinner, and a great way to use the leftover duck from Sunday’s meal.


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