Spinach Salad with Beets and Walnuts | Serious Eats : Recipes


  • ¼ teaspoon pepper
  • Scant ½ teaspoon salt
  • 1 tablespoon red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • ½ cup toasted walnuts
  • 1/3 cup crumbled goat cheese
  • 8 ounces baby spinach
  • + 1 more ingredients
    • 2 large beets, trimmed

1 Preheat oven to 425°F. Place beets on a baking sheet. Roast until fork tender, about 1 hour depending on size of the beets. When cool enough to handle, peel beets and roughly chop. 2 Place spinach, beets, goat cheese, and walnuts in a large bowl. 3 In a small bowl, whisk together olive oil an...

View full recipe at SpringPad


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