Spinach Salad with Beets and Walnuts

Spinach Salad with Beets and Walnuts

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

Ingredients

  • fresh beets

    or 15 oz. can

    2 large
  • baby spinach
    8 oz
  • crumbled goat cheese
    ⅓ c
  • toasted walnuts
    ½ c
  • extra virgin olive oil
    2 tbsp
  • red wine vinegar
    1 tbsp
  • scant 1/2 teaspoon salt
  • pepper
    ¼ tsp

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

Spinach Salad with Beets and Walnuts

75 min4 servings245 cal

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About this Recipe

Craving a sophisticated, yet simple, salad that impresses without the fuss? This Spinach Salad with Beets and Walnuts delivers vibrant flavors and textures perfect for any occasion.

It's the thoughtful contrast that makes this appetizer truly shine: the sweet, earthy notes of roasted beets perfectly complement the creamy tang of goat cheese. Add in the satisfying crunch of toasted walnuts and the fresh bite of baby spinach, all lightly dressed, and you have a beautifully balanced dish that feels special yet is remarkably easy.

Prepare for a delightful sensory experience with every forkful. You'll encounter the tender, slightly sweet richness of the beets alongside the crisp, verdant spinach. The creamy goat cheese adds a luxurious, tangy counterpoint, while the toasted walnuts provide a crucial textural pop and nutty depth. Dressed simply with olive oil and red wine vinegar, this salad is both refreshing and surprisingly satisfying, feeling elegant without being overly complicated.

Customization & Variations

  • For convenience, you can certainly use canned beets (15 oz.) in place of fresh if you're short on time. Just drain and rinse them well.
  • If goat cheese isn't to your taste, crumbled feta cheese makes a fine substitute, offering a similar salty tang.
  • Feel free to experiment with other nuts like pecans or almonds for the toasted walnuts to change up the crunch profile.

This elegant Spinach Salad with Beets and Walnuts makes an ideal appetizer for a special dinner, whether you're hosting a sophisticated gathering or planning your Thanksgiving feast. Its vibrant colors and balanced flavors also make it a wonderful starter for any serious entertaining event.

Frequently Asked Questions