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

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Dressing:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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

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

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

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

Nutrition Facts

738 calories; protein 14g; carbohydrates 121.7g; fat 22.4g; cholesterol 13.8mg; sodium 20146.8mg. Full Nutrition
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Reviews (3)

Most helpful positive review

Rating: 5 stars
01/11/2014
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 walnuts on a sheet of wax paper sprinkle immediately with coarse salt and break apart the stuck-together pieces. You can use more or less brown sugar depending on whether you'd like the walnuts coated with sugar or just slightly sweet (as I prefer). The mixture of roasted beets goat cheese (chevre) sweet and salty walnuts and spinach is terrific! I've never made it with pickled onions (because I haven't had any) or fried onions (because they're pretty unhealthy). I make the balsamic dressing using my own recipe but I'm sure the quick dressing would be fine too. Read More
(5)

Most helpful critical review

Rating: 3 stars
01/16/2015
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 hand. I also skipped the fried onions - I never buy them. Thanks Read More
(1)
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/11/2014
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 walnuts on a sheet of wax paper sprinkle immediately with coarse salt and break apart the stuck-together pieces. You can use more or less brown sugar depending on whether you'd like the walnuts coated with sugar or just slightly sweet (as I prefer). The mixture of roasted beets goat cheese (chevre) sweet and salty walnuts and spinach is terrific! I've never made it with pickled onions (because I haven't had any) or fried onions (because they're pretty unhealthy). I make the balsamic dressing using my own recipe but I'm sure the quick dressing would be fine too. Read More
(5)
Rating: 5 stars
05/22/2014
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! Read More
(2)
Rating: 3 stars
01/16/2015
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 hand. I also skipped the fried onions - I never buy them. Thanks Read More
(1)
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