Beet Salad with Goat Cheese and Walnuts
A quick and vibrant salad with earthy roasted beets, creamy goat cheese, crunchy walnuts, and fresh spinach, all tossed in a simple vinaigrette.
- Total time
- 10 min
- Servings
- 2
- Calories
- 420
- Protein
- 14g
FreshLightAmericanVegetarianGluten-FreeCheeseCrunchyCreamy
Ingredients
- 2 medium cooked beets
- 4 cups baby spinach
- 4 ounces goat cheese
- ½ cup walnuts
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
Instructions
- 1
Slice the 2 cooked beets into thin wedges. In a large bowl, combine the 4 cups baby spinach and the beet wedges.
- 2
In a small bowl, whisk together the 3 tbsp olive oil, 1 tbsp red wine vinegar, and a pinch of salt and pepper until combined.
- 3
Pour the vinaigrette over the spinach and beets, then toss gently to coat all leaves.
- 4
Crumble the 4 oz goat cheese over the salad and sprinkle with the 0.5 cup walnuts. Serve immediately.
Tools you’ll need
- Large bowl
- Small bowl
- Whisk
- Knife
- Cutting board
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