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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Recipe Information
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
Instructions
Preheat your oven to 400°F (200°C).
Rinse and scrub the beets thoroughly, then wrap them individually in aluminum foil.
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.
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.
Thinly slice the red onion and set aside. Crumble the goat cheese into small pieces and refrigerate until ready to use.
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.
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.
In a large salad bowl, combine the baby spinach, roasted beet slices, toasted walnuts, and sliced red onion.
Drizzle the vinaigrette over the salad and toss gently to coat all the ingredients evenly.
Top the salad with crumbled goat cheese and serve immediately. Enjoy your Roasted Beet Spinach Walnut Salad!
Nutrition Facts
Calories |
1742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.3 g | 182% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 59.5 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 2638 mg | 115% | |
| Total Carbohydrate | 75.2 g | 27% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 41.8 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 541 mg | 42% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1890 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
