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Spinach Salad with Goat Cheese and Beets

 Spinach Salad with Goat Cheese and Beets
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
10 ServingsPrep: 45 min. + cooling


  • 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


  • 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.
  • In a small bowl, whisk the vinegar, honey, mustard, salt and pepper.
  • Slowly whisk in oil until blended.
  • 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.

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Spinach Salad with Goat Cheese and Beets (continued)

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.