Spinach and Goat Cheese Salad with Beetroot Vinaigrette

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!

• Preparation Time: 25 mins
• Cooking Time: 5 mins
• Total Time: 30 mins
• Calories: 163 Calories

Ingredients

• ½ teaspoon salt
• 2 tablespoons white sugar
• ¼ cup vegetable oil
• 1 teaspoon white sugar
• ½ teaspoon garlic powder
• ¼ cup cider vinegar
• 1 teaspoon chicken bouillon granules
• ½ teaspoon black pepper
• 4 ounces goat cheese, crumbled
• 1 cup walnuts, coarsely chopped
• ⅓ (15 ounce) can pickled beets
• ½ pound baby spinach, rinsed and dried

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.