Spinach and Goat Cheese Salad with Beetroot Vinaigrette

4.7
(54)

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!

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Prep Time:
25 mins
Cook Time:
5 mins
Total Time:
30 mins
Servings:
12
Yield:
12 servings

Ingredients

  • 1 cup walnuts, coarsely chopped

  • 2 tablespoons white sugar

  • (15 ounce) can pickled beets

  • ¼ cup cider vinegar

  • 1 teaspoon chicken bouillon granules

  • ½ teaspoon garlic powder

  • 1 teaspoon white sugar

  • ½ teaspoon salt

  • ½ teaspoon black pepper

  • ¼ cup vegetable oil

  • ½ pound baby spinach, rinsed and dried

  • 4 ounces goat cheese, crumbled

Directions

  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.

  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.

  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.

Nutrition Facts (per serving)

163 Calories
14g Fat
7g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 163
% Daily Value *
Total Fat 14g 18%
Saturated Fat 3g 17%
Cholesterol 8mg 3%
Sodium 223mg 10%
Total Carbohydrate 7g 2%
Dietary Fiber 1g 5%
Total Sugars 3g
Protein 4g
Vitamin C 6mg 29%
Calcium 59mg 5%
Iron 1mg 6%
Potassium 188mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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