spinach and beet salad

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• 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.