Spinach and Beet Salad

Spinach and Beet Salad

3
Cooking Brunette 2

"I love to eat this salad with grilled chicken or BBQ steak. Great summer salad."

Ingredients

50 m {{adjustedServings}} servings 738 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 738 kcal
  • 37%
  • Fat:
  • 22.4 g
  • 34%
  • Carbs:
  • 121.7g
  • 39%
  • Protein:
  • 14 g
  • 28%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 20244 mg
  • 810%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place beets in a roasting pan; drizzle with 1 teaspoon balsamic creme. Season with salt and black pepper.
  3. Roast beets in the preheated oven until tender, 30 to 40 minutes. Cut beets into bite-sized pieces; cool to room temperature.
  4. Combine spinach, walnuts, goat cheese, pickled red onion, and French-fried onions in a bowl.
  5. Whisk lemon juice, 1/4 cup balsamic creme, olive oil, salt, and black pepper in a bowl; pour over salad. Toss to coat.
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Reviews

3
  1. 3 Ratings

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Delicious! I candy the walnuts by melting a small amount of brown sugar in a pan on low heat and then moving the walnuts around in the melted sugar using a rubber spatula. Then I place the wal...

A delicious combination of flavors. The amount of pickled onions should be 1/4 cup. I used thinly sliced red onion instead of pickled onion. Thanks!

This recipe was good but a little too vinegary for me. I reduced about 1 cup of balsamic vinegar to make the balsamic crème and candied pecans instead of walnuts because that's what I had on han...