Spinach and Beet Salad

Name: Spinach and Beet Salad
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 10 servings
Ingredients: 1-1/4 pounds fresh beets; 1 tablespoon balsamic vinegar; 1-1/2 teaspoons honey; 1-1/2 teaspoons Dijon mustard; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup olive oil; 5 cups fresh baby spinach; 2 ounces fresh goat cheese, crumbled; 1/2 cup chopped walnuts, toasted

Total Time Prep: 45 min. + cooling

Yield 10 servings

Contest Winner

Test Kitchen Approved

Tender, sweet and earthy, this spinach and beet salad is an unexpected salad to serve for a holiday gathering. The striking colors and rich flavors make it a pretty and tasty addition too.

Ingredients

1-1/4 pounds fresh beets
1 tablespoon balsamic vinegar
1-1/2 teaspoons honey
1-1/2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
5 cups fresh baby spinach
2 ounces fresh goat cheese, crumbled
1/2 cup chopped walnuts, toasted

Directions

Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 30-60 minutes. Remove from the water; cool. Peel beets and cut into 1-in. pieces.
In a small bowl, whisk the vinegar, honey, mustard, salt and pepper. Slowly whisk in oil until blended.
Place spinach in salad bowl. Drizzle with dressing; toss to coat. Top with beets, goat cheese and walnuts. If desired, sprinkle with additional pepper.

Nutrition Facts

3/4 cup: 113 calories, 10g fat (2g saturated fat), 4mg cholesterol, 128mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 2g protein.

Here's a super easy salad that looks and tastes festive for the wonderful Christmas season, but is also wonderful all year round. Vinaigrette dressing coats the greens nicely. —Nancy Latulippe, Simcoe, Ontario

Recipe Creator