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

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.