New this month
Get the Allrecipes magazine

Spinach and Beet Salad

Cooking Brunette

"I love to eat this salad with grilled chicken or BBQ steak. Great summer salad."
Added to shopping list. Go to shopping list.

Ingredients

50 m servings 738 cals
Original recipe yields 4 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place beets in a roasting pan; drizzle with 1 teaspoon balsamic creme. Season with salt and black pepper.
  3. Roast beets in the preheated oven until tender, 30 to 40 minutes. Cut beets into bite-sized pieces; cool to room temperature.
  4. Combine spinach, walnuts, goat cheese, pickled red onion, and French-fried onions in a bowl.
  5. 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


Per Serving: 738 calories; 22.4 g fat; 121.7 g carbohydrates; 14 g protein; 14 mg cholesterol; 20244 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 3
Most helpful
Most positive
Least positive
Newest

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 wal...

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!

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 han...