Beetroot & Spinach Salad with Garlic Croutons & Herb Vinaigrette
HISTORY & LORE
Beets have been celebrated for centuries for their deep, earthy sweetness and powerful detoxifying properties. The Romans prized them for their ability to cleanse the blood, while Ayurvedic traditions recognize them as a grounding, nourishing food. Paired with vibrant spinach, crisp romaine, and golden garlic croutons, this salad is a symphony of textures and flavors. The tangy herb vinaigrette enhances the dish’s brightness, making it a timeless, refreshing classic. Served with a warm, freshly baked bread roll, this salad transforms from a simple side into a deeply satisfying meal.
DETAILS OF THE RECIPE
Ingredients (Serves 4)
Salad Base:
• 2 medium beets, roasted, peeled, and thinly sliced
• 2 cups fresh baby spinach leaves
• 2 cups crisp romaine lettuce, chopped
• ½ cup garlic croutons (homemade or artisanal)
• ¼ cup crumbled goat cheese (optional)
• ¼ cup toasted walnuts or almonds
• 1 tbsp fresh dill or parsley, finely chopped
Herb Vinaigrette:
• 3 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar (or apple cider vinegar for a lighter taste)
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1 tsp honey or maple syrup
• ½ tsp Himalayan salt
• ¼ tsp freshly ground black pepper
• ½ tsp dried oregano or thyme
• Juice of half a lemon
For Serving:
• 4 freshly baked whole grain or sourdough rolls
• Softened butter or olive oil for dipping
Instructions:
1. Roast the Beets for Maximum Sweetness – Preheat the oven to 400°F (200°C). Wrap whole beets in foil and roast for 40–50 minutes until fork-tender. Let cool, peel, and slice thinly.
2. Prepare the Garlic Croutons – Toss cubed bread with olive oil, minced garlic, and a pinch of salt. Bake at 375°F (190°C) for 10 minutes until golden and crisp.
3. Whisk the Herb Vinaigrette – In a small bowl, combine olive oil, vinegar, mustard, garlic, honey, salt, pepper, and herbs. Whisk until emulsified.
4. Assemble the Salad – In a large bowl, layer the romaine, spinach, and roasted beets. Sprinkle with croutons, nuts, and fresh herbs. Drizzle with vinaigrette and toss lightly.
5. Serve with Warm Bread Rolls – Plate the salad with a warm bread roll and a side of butter or olive oil for dipping.
BUSINESS VALUE
• Cost to Make (per serving): ~$2.25
• Sales Price (per serving in a café or meal service): $12–$15
• Profit Margin: ~85%
• Scalability: Ideal for farm-to-table restaurants, organic cafés, and wellness-focused meal plans.
BLUEPRINT RATING
• Flavor Complexity: 10/10 (Sweet, earthy, tangy, garlicky, and herbaceous)
• Healing Properties: 10/10 (Rich in antioxidants, fiber, and iron; supports liver detox and gut health)
• Ease of Preparation: 10/10 (Minimal cooking, quick assembly, and meal-prep friendly)
• Texture & Balance: 10/10 (Crisp lettuce, tender beets, crunchy croutons, creamy dressing)
• Overall Score: 100/100
VISUAL APPEAL
• Plating: Arrange the salad in a shallow bowl, fanning out beet slices for a visually striking contrast against the greens.
• Photography Tips: Use a white plate or a rustic wooden bowl to highlight the deep reds of the beets and the vibrant greens of the spinach. Drizzle the vinaigrette just before capturing the shot for a glossy finish.
• Ideal Lighting: Bright, diffused natural light to enhance the freshness of the ingredients.
PAIRINGS & SERVING SUGGESTIONS
• Drink Pairing: A glass of chilled hibiscus tea or a light citrusy white wine (like Sauvignon Blanc).
• Additional Sides: A cup of lentil soup or a light tomato bisque would complement the salad beautifully.
PRO TIPS & VARIATIONS
• For Extra Protein: Add grilled tempeh, tofu, or shredded roasted chicken.
• For a Vegan Version: Swap goat cheese for avocado or a sprinkle of nutritional yeast.
• For a Citrus Twist: Replace balsamic vinegar with freshly squeezed orange juice.
• For a Spicier Kick: Add a pinch of red pepper flakes to the vinaigrette.
This beetroot and spinach salad isn’t just a dish—it’s an elegant, nutrient-packed experience, designed to nourish the body and delight the senses.
MY DIGITAL HOME 