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Spinach Salad with Goat Cheese and Beets Recipe
Spinach Salad with Goat Cheese and Beets Recipe photo by Taste of Home

Spinach Salad with Goat Cheese and Beets Recipe

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Here's a super easy salad that looks and tastes festive for this wonderful Christmas season. Vinaigrette dressing coats the greens nicely.—Nancy Latulippe, Simcoe, Ontario
TOTAL TIME: Prep: 45 min. + cooling
MAKES:10 servings
TOTAL TIME: Prep: 45 min. + cooling
MAKES: 10 servings

Ingredients

  • 1-1/4 pounds fresh beets
  • 1 tablespoon balsamic vinegar
  • 1-1/2 teaspoons honey
  • 1-1/2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup olive oil
  • 5 cups fresh baby spinach
  • 2 ounces fresh goat cheese, crumbled
  • 1/2 cup chopped walnuts, toasted
  • Additional pepper, optional

Nutritional Facts

3/4 cup equals 113 calories, 10 g fat (2 g saturated fat), 4 mg cholesterol, 128 mg sodium, 5 g carbohydrate, 1 g fiber, 2 g protein.

Directions

  1. Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-60 minutes or until tender. Remove from the water; cool. Peel beets and cut into 1-in. pieces.
  2. In a small bowl, whisk the vinegar, honey, mustard, salt and pepper. Slowly whisk in oil until blended.
  3. Place spinach in salad bowl. Drizzle with dressing; toss to coat. Top with beets, goat cheese and walnuts. Sprinkle with additional pepper if desired. Yield: 10 servings.
Originally published as Spinach Salad with Goat Cheese and Beets in Country Woman December/January 2011, p37

Nutritional Facts

3/4 cup equals 113 calories, 10 g fat (2 g saturated fat), 4 mg cholesterol, 128 mg sodium, 5 g carbohydrate, 1 g fiber, 2 g protein.

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Reviewed Jan. 10, 2014

"Love this salad."

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