Roasted Beet and Goat Cheese Salad with Sherry-Walnut Vinaigrette

Roasted Beet and Goat Cheese Salad with Sherry-Walnut Vinaigrette

Serves 8

Sweet meets savory in this stunning salad. Dappled with goat's cheese and dark red roasted beets, this baby spinach side dish is lightly coated in a sherry walnut vinaigrette. Toasted walnuts add a tasty crunch and a burst of flavor.

  • 10 small red beets
  • 1/2 cup sherry vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon agave nectar or honey
  • 1/2 clove garlic, finely chopped
  • 1/2 cup walnut oil
  • 1/4 cup olive oil
  • 1 1/4 teaspoons salt
  • Ground black pepper, to taste
  • 1 pound baby spinach, roughly chopped
  • 5 ounces arugula, roughly chopped
  • 1/2 cup walnuts, toasted
  • 4 ounces goat cheese, crumbled
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Heat oven to 400°F. Place beets on a piece of aluminum foil on a baking sheet and make a pouch out of the foil, sealing it tightly. Bake for 40 minutes. Remove from oven and let beets steam for 10 minutes. Open pouch and let beets cool slightly.

Meanwhile, whisk together vinegar, mustard, agave nectar or honey, and garlic in a small bowl. Slowly whisk in the oils and season with salt and pepper. Set vinaigrette aside.

After beets have cooled enough to handle, remove and discard skins and cut into bite-size pieces. Mix beets with half of vinaigrette, then mix spinach and arugula with the rest of the vinaigrette. Transfer greens to plates and top with beets, walnuts, and goat cheese.

Nutritional Info: 
Per Serving:180 calories (130 from fat), 14g total fat, 3.5g saturated fat, 5mg cholesterol, 240mg sodium, 9g carbohydrate (3g dietary fiber, 4g sugar), 6g protein

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