Spinach and Goat Cheese Salad with Beetroot Vinaigrette
Recipe by Nikki Miller from allrecipes.com
30 Mins.
Ingredients
12
12 servings
- •1 cup walnuts, coarsely chopped
- •2 tablespoons white sugar
- •0.33333334326744 (15 ounce) can pickled beets
- •0.25 cup cider vinegar
- •1 teaspoon chicken bouillon granules
- •0.5 teaspoon garlic powder
- •1 teaspoon white sugar
- •0.5 teaspoon salt
- •0.5 teaspoon black pepper
- •0.25 cup vegetable oil
- •0.5 pound baby spinach, rinsed and dried
- •4 ounces goat cheese, crumbled
Instructions
- 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.
Nutritional Facts
Per 12 servings
- Calories: 163
- Carbohydrate: 7g
- Fat: 14g
- Fiber: 1g
- Protein: 4g
- Sugar: 3g
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