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Spinach and Beet Salad Recipe

Recipe by: Cooking Brunette

"I love to eat this salad with grilled chicken or BBQ steak. Great summer salad."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook30 m
  • Ready In50 m
  • 1Preheat oven to 350 degrees F (175 degrees C).
  • 2Place beets in a roasting pan; drizzle with 1 teaspoon balsamic creme. Season with salt and black pepper.
  • 3Roast beets in the preheated oven until tender, 30 to 40 minutes. Cut beets into bite-sized pieces; cool to room temperature.
  • 4Combine spinach, walnuts, goat cheese, pickled red onion, and French-fried onions in a bowl.
  • 5Whisk lemon juice, 1/4 cup balsamic creme, olive oil, salt, and black pepper in a bowl; pour over salad. Toss to coat.
Ingredients
  • 4 servings
  • 738 cals
  • 2 beets
  • 1 teaspoon balsamic creme (reduced balsamic vinegar), or as needed
  • salt and ground black pepper to taste
  • 4 cups chopped fresh spinach
  • 1/2 cup candied walnuts
  • 1/2 cup crumbled goat cheese
  • 14 cups pickled onions
  • 1/4 cup French-fried onions (such as French's®)
  • Dressing:
  • 1 teaspoon lemon juice
  • 1/4 cup balsamic creme (reduced balsamic vinegar)
  • 1 teaspoon olive oil
Nutrition

Amount per serving ( 5 total)

  • Calories:
    738
    37%
  • Fat:
    22.4
    34%
  • Carbs:
    121.7
    39%
  • Protein:
    14
    28%
  • Cholesterol:
    14
    5%

Based on a 2,000 calorie diet

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