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Spinach Salad with Goat Cheese and Beets Recipe

Spinach Salad with Goat Cheese and Beets Recipe

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 YIELD:10 servings


  • 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


  • 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.

Nutritional Facts

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

Reviews for Spinach Salad with Goat Cheese and Beets

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Figerre User ID: 3348465 235993
Reviewed Oct. 30, 2015

"THis is one of the BEST salads I have ever eaten. I use baked and diced golden beets and it is just addictive!! I use white balsemic vinegar, double the vinegarette recipe. I pack the salad in glass mason jars with a side container of vinegarette for lunches and stays good for 4 days in frig. Absolute WINNER!!!"

someday59 User ID: 7094414 191247
Reviewed Jan. 10, 2014

"Love this salad."

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