Description
This vibrant Spinach Salad with Beets is a perfect blend of earthy sweetness and creamy textures, elevated by a zesty balsamic vinaigrette. With fresh spinach, roasted beets, crunchy nuts, and tangy goat cheese, this salad is not only visually stunning but also packed with nutrients. Ideal for summer gatherings or cozy dinners, it promises to impress your guests and leave them asking for seconds!
Ingredients
Scale
- 4 cups baby spinach
- 2 medium fresh beets (about 8 oz)
- 1/2 cup crumbled goat cheese
- 1/4 cup walnuts or pecans (toasted)
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and roast for about 45 minutes until tender. Let cool before peeling and cutting into cubes.
- Wash the baby spinach thoroughly and pat dry gently. Place in a large mixing bowl.
- Add cubed roasted beets, crumbled goat cheese, and toasted nuts to the spinach.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper. Drizzle over the salad.
- Gently toss everything together until coated in dressing. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 9g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 12mg