- 1 ¼ lbs Beetsfresh, 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 spinachfresh
- 2 oz Goat Cheesefresh, crumbled
- ½ cup Walnutschopped, toasted
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:
Steps to make Spinach Salad with Goat Cheese and Beets
Peel and cut beets