Spinach Salad with Goat Cheese and Beets Recipe

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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
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Spinach Salad with Goat Cheese and Beets Recipe

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

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

Directions

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.
Originally published as Spinach Salad with Goat Cheese and Beets in Country Woman December/January 2011, p37

Nutritional Facts

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

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  • 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.
Originally published as Spinach Salad with Goat Cheese and Beets in Country Woman December/January 2011, p37

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Reviews forSpinach Salad with Goat Cheese and Beets

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MY REVIEW
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!!!"

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

"Love this salad."

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