Golden Beets and Spinach Salad with Goat Cheese Vinaigrette
This golden beets and spinach salad is a fresh and flavorful blend of earthy sweetness and creamy tang. Roasted golden beets bring a tender bite, while crisp baby spinach adds a refreshing contrast. A luscious goat cheese vinaigrette ties it all together, offering a rich, tangy finish. Topped with crunchy nuts or a sprinkle of black pepper, this vibrant salad is perfect as a light meal or an elegant side dish.
Recipe - Welcome
Golden Beets and Spinach Salad with Goat Cheese Vinaigrette
Prep Time30 Minutes
Servings4
0Ingredients
4 yellow beets, peeled and cooked
2 cups baby spinach
1/2 cup walnut pieces
1/2 cup goat cheese crumbles, plus more for garnish
2 Tbs lemon juice
1/4 cup extra virgin olive oil
2 Tbs white wine vinegar
1 tsp honey
1 tsp Dijon mustard
1 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
Directions
- Slice the beets into thin rounds. Add the spinach to a bowl. Top with the beets and walnuts. In a food processor, combine the remaining ingredients. Pulse to puree. Drizzle a few tablespoons over the salad. Serve the remaining vinaigrette on the side. Garnish the salad with additional goat cheese crumbles.
Nutritional Information
Per Serving: Calories: 320, Fat: 27 g (6 g Saturated Fat), Cholesterol: 15 mg, Sodium: 460 mg, Carbohydrates: 13 g, Fiber: 4 g, Protein: 8 g.
30 minutes
Prep Time
0 minutes
Cook Time
4
Servings
Directions
- Slice the beets into thin rounds. Add the spinach to a bowl. Top with the beets and walnuts. In a food processor, combine the remaining ingredients. Pulse to puree. Drizzle a few tablespoons over the salad. Serve the remaining vinaigrette on the side. Garnish the salad with additional goat cheese crumbles.
