Spinach Salad with Beets and Walnuts
- 2 large beets, trimmed
- 8 ounces baby spinach
- 1/3 cup crumbled goat cheese
- 1/2 cup toasted walnuts
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- Scant 1/2 teaspoon salt
- 1/4 teaspoon pepper
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Baby spinach (8 ounces)
- Beets, large (2)
- Walnuts, toasted (1/2 cup)
- Condiments
- Red wine vinegar (1 tablespoon)
- Cooking & Baking
- Olive oil, extra virgin (2 tablespoons)
- Pepper (1/4 teaspoon)
- Salt (1/2 Scant teaspoon)
- Dairy
- Goat cheese (1/3 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published February 9, 2012 (1 year ago).
45 people saved this recipe.
