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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I love to eat this salad with grilled chicken or BBQ steak. Great summer salad. 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 |
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 |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place beets in a roasting pan; drizzle with 1 teaspoon balsamic creme. Season with salt and black pepper.
3. Roast beets in the preheated oven until tender, 30 to 40 minutes. Cut beets into bite-sized pieces; cool to room temperature.
4. Combine spinach, walnuts, goat cheese, pickled red onion, and French-fried onions in a bowl.
5. Whisk lemon juice, 1/4 cup balsamic creme, olive oil, salt, and black pepper in a bowl; pour over salad. Toss to coat.
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