Spinach and Beet Salad

Spinach and roasted beets are tossed with candied walnuts, goat cheese, and a homemade vinaigrette for a lovely summer salad perfect for weeknights.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 738 Calories

Ingredients

• 1 teaspoon lemon juice
• salt and ground black pepper to taste
• 1 teaspoon olive oil
• ½ cup crumbled goat cheese
• 2 beets
• ½ cup candied walnuts
• 4 cups chopped fresh spinach
• 1 teaspoon balsamic creme (reduced balsamic vinegar), or as needed
• 14 cups pickled onions
• ¼ cup French-fried onions (such as French's®)
• ¼ cup balsamic creme (reduced balsamic vinegar)

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Place beets in a roasting pan; drizzle with 1 teaspoon balsamic creme. Season with salt and black pepper.

Step 3

Roast beets in the preheated oven until tender, 30 to 40 minutes. Cut beets into bite-sized pieces; cool to room temperature.

Step 4

Combine spinach, walnuts, goat cheese, pickled red onion, and French-fried onions in a bowl.

Step 5

Whisk lemon juice, 1/4 cup balsamic creme, olive oil, salt, and black pepper in a bowl; pour over salad. Toss to coat.