Spinach Salad with Beets and Walnuts

Spinach Salad with Beets and Walnuts
  • Yield:serves 4
  • Active time:20 minutes
  • Total time:1 hour 20 minutes, includes roasting beets
This recipe appears in:
Serious Entertaining: A Family Valentine's Day

Sweet roasted beets, crunchy walnuts, and bright baby spinach make a simple but well balanced salad.


  • 2 large beets, trimmed
  • 8 ounces baby spinach
  • 1/3 cup crumbled goat cheese
  • 1/2 cup toasted walnuts
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • Scant 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. 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. 2.

    Place spinach, beets, goat cheese, and walnuts in a large bowl.

  3. 3.

    In a small bowl, whisk together olive oil and vinegar. Whisk in salt and pepper. Pour dressing over salad and toss to combine.

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