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Spinach and Beet Salad

Cooking Brunette

"I love to eat this salad with grilled chicken or BBQ steak. Great summer salad."
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50 m servings 738 cals
Original recipe yields 4 servings

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  • Prep

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  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

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Read all reviews 3
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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...