Roasted Beet and Blackberry Spinach Salad

  • Servings: 4


For the Salad:
4 cups baby spinach
3 beets, roasted, cooled and thinly sliced
3 slices of bacon, cooked until crisp then roughly chopped
¼ red onion, finely diced
¼ cup crumbled Gorgonzola cheese
¼ cup pecans, roughly chopped
handful blackberries
For the Vinaigrette:
3 tablespoons fruity jam (we used rhubarb-raspberry-cherry jam)
2 tablespoons rice vinegar
3 tablespoons white balsamic vinegar
4 tablespoons olive oil
salt and pepper, to taste