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Spinach Salad with Goat Cheese and Beets

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
  • 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

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 until tender, 30-60 minutes. 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. 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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Reviews

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Average Rating:
  • Freddiebear123
    Dec 28, 2019

    Delicious!

  • Figerre
    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
    Jan 10, 2014

    Love this salad.