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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