Spinach and Goat Cheese Salad with Beetroot Vinaigrette41 Reviews
- Prep: 25 min
- Cook: 5 min
- Ready In: 30 min
“I tried this salad in Rehoboth Beach, DE and vowed to duplicate it! It is so addicting with the crunchy sugared walnuts and creamy goat cheese. The vinaigrette is to die for. I don't even care for beets! Great for holiday dinners. A must try!” - by Nikki Miller
Original recipe yields 12 servings
- In small saucepan over medium heat, cook and stir the walnuts and sugar until walnuts are lightly browned and sugar is caramelized. Thoroughly coat the walnuts with the sugar.
- In a blender or food processor, blend the beets with cider vinegar, bouillon granules, garlic powder, sugar, salt, and pepper. Gradually blend in the oil.
- In a large bowl, toss together the sugar-coated walnuts and spinach. Before serving, drizzle with the blended beat mixture, toss, and sprinkle with goat cheese.
Amount Per Serving (12 total)
- 163 cal
- 14 g
- 6.8 g
Based on a 2,000 calorie diet
Reviews (41)Rate This Recipe
"This salad is FANTASTIC! I didn't have boullion mix, so omitted it. I didn't have the walnuts either, so I just added some toasted pine nuts and sunflower seeds, and for sweetness added a bit of cho..." See morepped mango. I'll try it with the walnuts next time, but the substitutions were great. Thanks! "
"THIS WAS WONDERFUL! I SERVED IT TO GUESTS, THAT RAVED ABOUT IT. IT DID NOT SAY WHAT TO DO WITH THE BEET JUICE! SO, I ADDED A BIT TO THE DRESSING MIXTURE...." See more"
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