Spinach Salad with Goat Cheese and Beets |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Here's a super easy salad that looks and tastes festive for this wonderful Christmas season. Vinaigrette dressing coats the greens nicely.Nancy Latulippe, Simcoe, Ontario 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 |
additional pepper, optional |
Directions:
1. 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.
2. In a small bowl, whisk the vinegar, honey, mustard, salt and pepper. Slowly whisk in oil until blended.
3. 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.
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