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 for 30-60 minutes or until tender. 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. Sprinkle with additional pepper if desired. Yield: 10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 146.79 Kcal (615 kJ) | ||
| Calories from fat | 102.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.36g | 17% | |
|---|---|---|---|
| Cholesterol | 5.95mg | 2% | |
| Sodium | 142.88mg | 6% | |
| Potassium | 307.49mg | 7% | |
| Total Carbs | 8.21g | 3% | |
| Sugars | 5.25g | 21% | |
| Dietary Fiber | 2.48g | 10% | |
| Protein | 4.88g | 10% | |
| Vitamin C | 7.2mg | 12% | |
| Iron | 1.4mg | 8% | |
| Calcium | 79.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 158.16 Kcal (662 kJ) | ||
| Calories from fat | 110.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.24g | 17% | |
|---|---|---|---|
| Cholesterol | 6.41mg | 2% | |
| Sodium | 153.95mg | 6% | |
| Potassium | 331.32mg | 7% | |
| Total Carbs | 8.85g | 3% | |
| Sugars | 5.66g | 21% | |
| Dietary Fiber | 2.67g | 10% | |
| Protein | 5.26g | 10% | |
| Vitamin C | 7.7mg | 12% | |
| Iron | 1.5mg | 8% | |
| Calcium | 85.9mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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