Name: Spinach and Goat Cheese Salad with Beetroot Vinaigrette
Prep time: 25 min
Cook time: 25 min
Yield: 12
Ingredients: Walnuts, coarsely chopped - 1 cup; White sugar - 2 tablespoons; Pickled beets - ⅓ (15 ounce) can; Cider vinegar - ¼ cup; Chicken bouillon granules - 1 teaspoon; Garlic powder - ½ teaspoon; White sugar - 1 teaspoon; Salt - ½ teaspoon; Black pepper - ½ teaspoon; Vegetable oil - ¼ cup; Baby spinach, rinsed and dried - ½ pound; Goat cheese, crumbled - 4 ounces

Spinach and Goat Cheese Salad with Beetroot Vinaigrette

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Spinach and Goat Cheese Salad with Beetroot Vinaigrette

1. Walnuts, coarsely chopped - 1 cup

2. White sugar - 2 tablespoons

3. Pickled beets - ⅓ (15 ounce) can

4. Cider vinegar - ¼ cup

5. Chicken bouillon granules - 1 teaspoon

6. Garlic powder - ½ teaspoon

7. White sugar - 1 teaspoon

8. Salt - ½ teaspoon

9. Black pepper - ½ teaspoon

10. Vegetable oil - ¼ cup

11. Baby spinach, rinsed and dried - ½ pound

12. Goat cheese, crumbled - 4 ounces

How to cook deliciously - Spinach and Goat Cheese Salad with Beetroot Vinaigrette

1. Stage

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.

2. Stage

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.

3. Stage

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.