- 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
- Preheat oven to 350 degrees F (175 degrees C).
- Place beets in a roasting pan; drizzle with 1 teaspoon balsamic creme. Season with salt and black pepper.
- Roast beets in the preheated oven until tender, 30 to 40 minutes. Cut beets into bite-sized pieces; cool to room temperature.
- Combine spinach, walnuts, goat cheese, pickled red onion, and French-fried onions in a bowl.
- Whisk lemon juice, 1/4 cup balsamic creme, olive oil, salt, and black pepper in a bowl; pour over salad. Toss to coat.
08/03/2019
recipepes.com
spinach and beet salad, recipe
PT15M
PT1H
5
455 calories
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