Spinach Salad with Goat Cheese and Beets

and delectable vinaigrette dressing
And delectable vinaigrette dressing
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1 ¼ lbs Beets fresh, scrubbed and trimmed
1 tbsp Balsamic vinegar
1 ½ tsp Honey
1 ½ tsp Dijon mustard
¼ tsp Salt
¼ tsp Black pepper
¼ cup Olive oil
5 cups Baby spinach fresh
2 oz Goat Cheese fresh, crumbled
½ cup Walnuts chopped, toasted

Nutritional information

  • Gluten Free Recipes
  • Vegetarian Recipes

Spinach Salad with Goat Cheese and Beets


Give your body a boost with this healthy and delicious Spinach Salad with Goat Cheese and Beets. Easy to toss together and almost fuss-free, it’s the perfect recipe to include nutritious spinach, beets, and walnuts in our everyday menu. 

Start with the beets. Place the scrubbed and trimmed beets in a Dutch oven and cover with water. Cook the beets until tender and easily pierced with a knife. Allow to cool, then peel off the skins. Cut the beets into pieces. The dressing is key to this salad. A mix of balsamic vinegar, honey, Dijon mustard, and a pinch of salt and black pepper. It’s tangy and sweet and coats the spinach nicely. Toss the spinach with the vinaigrette dressing. Then add the beets and the goat cheese, plus toasted walnuts. A sprinkle of black pepper is my favorite way of topping this salad for more flavor. Serve and enjoy! 

To make the Spinach Salad with Goat Cheese and Beets, you will need the following ingredients:

Ingridiens for Spinach Salad with Goat Cheese and Beets

Steps to make Spinach Salad with Goat Cheese and Beets


Cook beets


Place 1 ¼ pounds scrubbed and trimmed beets in a Dutch oven and cover with water. Bring to a boil. Once at a boil, reduce the heat, cover, and simmer until tender, 30-60 minutes. Once ready, remove the beets from the water and let cool.


Peel and cut beets


Peel the beets and cut into 1-inch pieces.


Make dressing


In a small bowl, whisk together 1 tablespoon balsamic vinegar, 1 ½ teaspoons honey, 1 ½ teaspoons Dijon mustard, ¼ teaspoon salt, and ¼ teaspoon pepper. Slowly whisk in ¼ cup olive oil until blended.


Assemble salad


Place 5 cups fresh baby spinach in a salad bowl. Drizzle with the prepared dressing and toss to coat. Top with the sliced beets, 2 ounces crumbled fresh goat cheese, and ½ cup chopped toasted walnuts.



Sprinkle with a little black pepper, if you wish, and serve.

You will love to eat this Spinach Salad with Goat Cheese and Beets! It’s easy to throw together, healthy, and totally delicious. Give this recipe a try, and share it using the hashtag #cookmerecipes or by tagging @cookmerecipes on Instagram!

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Total Reviews: 1

Colorful and healthy salad!

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