Spinach Salad with Beets and Walnuts

Spinach Salad with Beets and Walnuts

from seriouseats.com
Appetizer
75 min
4 servings
245 kcal / serving

Sweet roasted beets, crunchy walnuts, and bright baby spinach make a simple but well-balanced salad.

Ingredients

  • 2 largefresh beets (or 15 oz. can)
  • 8 ouncesbaby spinach
  • ⅓ cupcrumbled goat cheese
  • ½ cuptoasted walnuts
  • 2 tablespoonsextra virgin olive oil
  • 1 tablespoonred wine vinegar
  • scant 1/2 teaspoon salt
  • ¼ teaspoonpepper

Directions

  1. 1

    Preheat oven to 425°F (220°C). Place beets on a baking sheet. Roast until fork tender, about 1 hour. When cool enough to handle, peel beets and roughly chop. If canned, roast 20 minutes.

  2. 2

    Place spinach, beets, goat cheese, and walnuts in a large bowl.

  3. 3

    In a small bowl, whisk together olive oil and vinegar. Whisk in salt and pepper. Pour dressing over salad and toss to combine.

Spinach Salad with Beets and Walnuts Recipe | Only Recipes