Spinach Salad with Beets and Walnuts Recipe

Name: Spinach Salad with Beets and Walnuts Recipe
Total time: 80 min
Yield: 4
Ingredients: 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

By

Carrie Vasios Mullins

Updated August 30, 2018

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Spinach Salad with Beets and Walnuts Recipe

Active 20 mins

Total 80 mins

Serves 4 servings

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

Preheat oven to 425°F. Place beets on a baking sheet. Roast until fork tender, about 1 hour depending on size of the beets. When cool enough to handle, peel beets and roughly chop.
Place spinach, beets, goat cheese, and walnuts in a large bowl.
In a small bowl, whisk together olive oil and vinegar. Whisk in salt and pepper. Pour dressing over salad and toss to combine.

Nutrition Facts (per serving)
245	Calories
20g	Fat
12g	Carbs
8g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	245
% Daily Value*
Total Fat 20g	25%
Saturated Fat 5g	23%
Cholesterol 9mg	3%
Sodium 462mg	20%
Total Carbohydrate 12g	4%
Dietary Fiber 5g	16%
Total Sugars 6g
Protein 8g
Vitamin C 20mg	101%
Calcium 110mg	8%
Iron 3mg	17%
Potassium 658mg	14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.