Recipe by Cooking Brunette
"I love to eat this salad with grilled chicken or BBQ steak. Great summer salad."
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balsamic creme (reduced balsamic vinegar), or as needed
salt and ground black pepper to taste
chopped fresh spinach
crumbled goat cheese
French-fried onions (such as French's®)
balsamic creme (reduced balsamic vinegar)
Delicious! I candy the walnuts by melting a small amount of brown sugar in a pan on low heat and then moving the walnuts around in the melted sugar using a rubber spatula. Then I place the walnuts on a sheet of wax paper, sprinkle immediately with coarse salt, and break apart the stuck-together pieces. You can use more or less brown sugar, depending on whether you'd like the walnuts coated with sugar or just slightly sweet (as I prefer). The mixture of roasted beets, goat cheese (chevre), sweet and salty walnuts, and spinach is terrific! I've never made it with pickled onions (because I haven't had any) or fried onions (because they're pretty unhealthy). I make the balsamic dressing using my own recipe, but I'm sure the quick dressing would be fine, too.
A delicious combination of flavors. The amount of pickled onions should be 1/4 cup. I used thinly sliced red onion instead of pickled onion. Thanks!
This recipe was good but a little too vinegary for me. I reduced about 1 cup of balsamic vinegar to make the balsamic crème and candied pecans instead of walnuts because that's what I had on hand. I also skipped the fried onions - I never buy them. Thanks
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach and Beet Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 202
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