Spinach and Goat Cheese Salad with Beetroot Vinaigrette

Spinach and Goat Cheese Salad with Beetroot Vinaigrette I tried this salad in Rehoboth Beach, DE and vowed to duplicate it! It is so addicting with the crunchy sugared walnuts and creamy goat cheese. The vinaigrette is to die for. I don’t even care for beets! Great for holiday dinners. A must try!


Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 25 mins

    COOK : 5 mins

    TOTAL : 30 mins

    SERVING : 12

    YIELD : 12 servings

Instructions Checklist
  • In small saucepan over medium heat, cook and stir the walnuts and sugar until walnuts are lightly browned and sugar is caramelized. Thoroughly coat the walnuts with the sugar.

  • In a blender or food processor, blend the beets with cider vinegar, bouillon granules, garlic powder, sugar, salt, and pepper. Gradually blend in the oil.

  • In a large bowl, toss together the sugar-coated walnuts and spinach. Before serving, drizzle with the blended beat mixture, toss, and sprinkle with goat cheese.

Per Serving: 163 calories; protein 4.3g; carbohydrates 6.8g; fat 14g; cholesterol 7.5mg; sodium 222.8mg.