Roasted Beet Spinach Walnut Salad
Brighten your table with the vibrant colors and bold flavors of this Roasted Beet Spinach Walnut Salad! This gourmet-inspired dish combines tender, earthy roasted beets, crisp baby spinach, and crunchy toasted walnuts for a perfect balance of textures. The sweet tang of balsamic vinaigrette, laced with honey and Dijon mustard, adds a delightful zing to every bite, while creamy crumbles of goat cheese and thinly sliced red onion provide a luxurious finish. Ready in just over an hour and serving four, this wholesome salad is an ideal choice for a light lunch, elegant dinner starter, or holiday side dish. Packed with nutrients and bursting with freshness, it’s a must-try for salad lovers and beet enthusiasts alike!
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Ingredients
- 4 medium beets
- 2 tablespoons olive oil
- 6 cups baby spinach
- 1 cup walnuts
- 4 ounces goat cheese
- 0.5 small red onion
- 3 tablespoons balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Rinse and scrub the beets thoroughly, then wrap them individually in aluminum foil.
Step 3
Place the wrapped beets on a baking sheet and roast them in the preheated oven for 40-50 minutes, or until they are tender when pierced with a fork.
Step 4
While the beets are roasting, toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until they are lightly browned and fragrant. Set them aside to cool.
Step 5
Thinly slice the red onion and set aside. Crumble the goat cheese into small pieces and refrigerate until ready to use.
Step 6
In a small bowl, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, salt, and black pepper to create the vinaigrette. Adjust the seasonings to taste.
Step 7
Once the roasted beets have cooled slightly, unwrap them and peel off the skins using a paper towel (they should slide off easily). Slice the beets into wedges or rounds.
Step 8
In a large salad bowl, combine the baby spinach, roasted beet slices, toasted walnuts, and sliced red onion.
Step 9
Drizzle the vinaigrette over the salad and toss gently to coat all the ingredients evenly.
Step 10
Top the salad with crumbled goat cheese and serve immediately. Enjoy your Roasted Beet Spinach Walnut Salad!
Nutrition Facts
| Serving size | (888.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1741.5 |
| Total Fat 142.3g | 0% |
| Saturated Fat 35.7g | 0% |
| Polyunsaturated Fat 59.5g | |
| Cholesterol 89.1mg | 0% |
| Sodium 2638.5mg | 0% |
| Total Carbohydrate 75.2g | 0% |
| Dietary Fiber 22.9g | 0% |
| Total Sugars 41.8g | |
| Protein 53.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 541.4mg | 0% |
| Iron 15.8mg | 0% |
| Potassium 1890.1mg | 0% |
Source of Calories