How to Make Spinach and Goat Cheese Salad with Beetroot Vinaigrette - A Step-by-Step Guide

Spinach and goat cheese salad with beetroot vinaigrette is a delicious and nutritious dish that is perfect for a light, yet satisfying meal. This recipe combines the earthy flavors of spinach and goat cheese with the sweet and tangy notes of a homemade beetroot vinaigrette, creating a harmonious blend of textures and flavors that will impress any palate.

The star of this dish is the homemade beetroot vinaigrette, which adds a vibrant color and bold flavor to the salad. The sweet and e...

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Ingredients

  • 1 cup walnuts, coarsely chopped
  • 2 tablespoons white sugar
  • ⅓ (15 ounce) can pickled beets
  • ¼ cup cider vinegar
  • 1 teaspoon chicken bouillon granules
  • ½ teaspoon garlic powder
  • 1 teaspoon white sugar
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup vegetable oil
  • ½ pound baby spinach, rinsed and dried
  • 4 ounces goat cheese, crumbled

Information

  • Prep Time: 25 mins
  • Cook Time: 5 mins
  • Total Time: 30 mins
  • Servings: 12
  • Yield: 12 servings

  • In small saucepan over medium heat, cook and stir the walnuts and sugar until walnuts are lightly browned and sugar is caramelized. Thoroughly coat the walnuts with the sugar.
  • In a blender or food processor, blend the beets with cider vinegar, bouillon granules, garlic powder, sugar, salt, and pepper. Gradually blend in the oil.
  • In a large bowl, toss together the sugar-coated walnuts and spinach. Before serving, drizzle with the blended beat mixture, toss, and sprinkle with goat cheese.
  • Nutrition

    163 cal.

    • Total Fat: 14g
    • Saturated Fat: 3g
    • Cholesterol: 8mg
    • Sodium: 223mg
    • Total Carbohydrate: 7g
    • Dietary Fiber: 1g
    • Total Sugars: 3g
    • Protein: 4g
    • Vitamin C: 6mg
    • Calcium: 59mg
    • Iron: 1mg
    • Potassium: 188mg