Spinach Salad with Beets and Walnuts Recipe


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

Recipe Facts

Active: 20 mins
Total: 80 mins
Serves: 4 servings

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  • 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. 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 and vinegar. Whisk in salt and pepper. Pour dressing over salad and toss to combine.

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Nutrition Facts (per serving)
245 Calories
20g Fat
12g Carbs
8g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 245
% Daily Value*
Total Fat 20g 25%
Saturated Fat 5g 23%
Cholesterol 9mg 3%
Sodium 462mg 20%
Total Carbohydrate 12g 4%
Dietary Fiber 5g 16%
Total Sugars 6g
Protein 8g
Vitamin C 20mg 101%
Calcium 110mg 8%
Iron 3mg 17%
Potassium 658mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)