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Spinach Salad with Goat Cheese and Beets

Total Time

Prep: 45 min. + cooling

Makes

10 servings

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

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

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 until tender, 30-60 minutes. 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. If desired, sprinkle with additional pepper.

Nutrition 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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