Spinach and Beet Salad recipe

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Ingredients

2 beets
1 teaspoon balsamic creme (reduced balsamic vinegar), or as needed
salt and ground black pepper to taste
4 cups chopped fresh spinach
½ cup candied walnuts
½ cup crumbled goat cheese
14 cups pickled onions
¼ cup French-fried onions (such as French's®)
1 teaspoon lemon juice
¼ cup balsamic creme (reduced balsamic vinegar)
1 teaspoon olive oil

Nutrition Info

738.1 calories
carbohydrate: 121.7 g
cholesterol: 13.8 mg
fat: 22.4 g
fiber: 9.4 g
protein: 14 g
saturatedFat: 6.6 g
servingSize: -
sodium: 20146.8 mg
sugar: 5.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Place beets in a roasting pan, drizzle with 1 teaspoon balsamic creme. Season with salt and black pepper.

  3. Roast beets in the preheated oven until tender, 30 to 40 minutes. Cut beets into bite-sized pieces, cool to room temperature.

  4. Combine spinach, walnuts, goat cheese, pickled red onion, and French-fried onions in a bowl.

  5. Whisk lemon juice, 1/4 cup balsamic creme, olive oil, salt, and black pepper in a bowl, pour over salad. Toss to coat.

Recipe Yield

4 servings

Recipe Note

I love to eat this salad with grilled chicken or BBQ steak. Great summer salad.

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