Spinach and Goat Cheese Salad with Beet Vinaigrette

Description

The flavors of the goat cheese and dressing are great together and the nuts add a nice crunch. It would be fine without sugaring the nuts as well and just adding them plain.

Spinach and Goat Cheese Salad with Beet Vinaigrette
Ingredients
  • 1 cup chopped walnuts
  • 2 tbs sugar
  • 7 oz pickled beets
  • 1/4 cup apple cider vinegar
  • 1 tsp chicken bouillon
  • 1/2 tsp garlic powder
  • 1 tsp white sugar
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup vegetable oil
  • 1/2 lb baby spinach
  • 4 oz goat cheese, crumbled
Directions
  1. 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. 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. 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.