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Fresh Spinach & Beet Salad with Goat Cheese

A vibrant and hearty salad combining earthy beets, creamy goat cheese, and fresh spinach, perfect for a nutritious lunch or dinner side dish.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Salad
  • 4 cups fresh spinach, washed and dried
  • 2 medium beets, roasted and sliced
  • 4 oz goat cheese, crumbled
  • 1/4 cup walnuts, chopped
  • 1/4 cup red onion, thinly sliced
For the Dressing
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until they can be easily pierced with a fork. Allow cooling before peeling and slicing.
  2. While the beets are roasting, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl.
Assembly
  1. In a large bowl, combine the fresh spinach, sliced beets, crumbled goat cheese, chopped walnuts, and red onion. Drizzle with the dressing and gently toss everything together.
  2. Divide the salad among plates and serve.

Notes

For a quicker option, consider using pre-roasted beets. Substitute goat cheese with feta or blue cheese for different flavors. Add candied pecans or berries for extra crunch and sweetness.