Spinach and Beet Salad recipe
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Ingredients
- 2 beets 1 teaspoon balsamic creme (reduced balsamic vinegar), or as needed salt and ground black pepper to taste 4 cups chopped fresh spinach ½ cup candied walnuts ½ cup crumbled goat cheese 14 cups pickled onions ¼ cup French-fried onions (such as French's®) 1 teaspoon lemon juice ¼ cup balsamic creme (reduced balsamic vinegar) 1 teaspoon olive oil
Nutrition Info
- 738.1 caloriescarbohydrate: 121.7 gcholesterol: 13.8 mgfat: 22.4 gfiber: 9.4 gprotein: 14 gsaturatedFat: 6.6 gservingSize: -sodium: 20146.8 mgsugar: 5.5 gtransFat: : -unsaturatedFat: : -
Directions Spinach and Beet Salad
Directions
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Preheat oven to 350 degrees F (175 degrees C).
Place beets in a roasting pan, drizzle with 1 teaspoon balsamic creme. Season with salt and black pepper.
Roast beets in the preheated oven until tender, 30 to 40 minutes. Cut beets into bite-sized pieces, cool to room temperature.
Combine spinach, walnuts, goat cheese, pickled red onion, and French-fried onions in a bowl.
Whisk lemon juice, 1/4 cup balsamic creme, olive oil, salt, and black pepper in a bowl, pour over salad. Toss to coat.