Best 8 Spinach And Goat Cheese Salad With Beetroot Vinaigrette Recipes

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Indulge in a culinary symphony of flavors with our enticing spinach and goat cheese salad, artfully complemented by a vibrant beetroot vinaigrette. This delectable dish combines a medley of textures and tastes, offering a delightful symphony for your palate. The tender baby spinach leaves provide a crisp foundation, while the creamy goat cheese adds a tangy richness. Juicy beetroot slices infuse the salad with a sweet earthiness, while toasted walnuts impart a nutty crunch. But it's the vibrant beetroot vinaigrette that truly elevates this salad, with its harmonious blend of sweet, tangy, and earthy notes. Prepare to embark on a culinary journey that will leave you craving more.

Here are our top 8 tried and tested recipes!

SIMPLE BEET SALAD WITH GOAT CHEESE



Simple Beet Salad with Goat Cheese image

Simple Beet Salad with Goat Cheese and Spinach is healthy and delicious! Easy homemade salad dressing is made with lemon juice and olive oil. Great recipe to use boiled beets, roasted beets, or marinated beets.

Provided by Julia

Categories     Salad

Time 15m

Number Of Ingredients 8

3 tablespoons olive oil
2 tablespoons lemon juice (freshly squeezed)
1/8 teaspoon salt
1/8 teaspoon coarsely ground black pepper
6 oz baby spinach (fresh)
2 beets (, cooked, diced)
1/3 cup pine nuts (toasted)
1/3 cup goat cheese (crumbled)

Steps:

  • Add dressing ingredients to a medium size bowl. Whisk to combine.
  • Add baby spinach and diced cooked beets to a large bowl.
  • Add the salad dressing and toss to combine.
  • Top with toasted pine nuts and crumbled goat cheese. Season with extra black pepper if desired.

Nutrition Facts : Calories 247 kcal, Carbohydrate 7 g, Protein 6 g, Fat 22 g, SaturatedFat 4 g, Cholesterol 8 mg, Sodium 208 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

SPINACH SALAD WITH HOMEMADE BALSAMIC VINAIGRETTE RECIPE



Spinach Salad with Homemade Balsamic Vinaigrette Recipe image

This versatile balsamic vinaigrette will become a staple in your kitchen.

Provided by Garnish With Lemon

Categories     Soups + Salads

Time 10m

Number Of Ingredients 10

8 ounces baby spinach (washed and dried)
3 ounces goat cheese (crumbled)
½ cup toasted walnuts
½ cup craisins
pepper to taste
1 tablespoon Dijon mustard
3 tablespoons balsamic vinegar
5 tablespoons extra virgin olive oil
¼ teaspoon salt
¼ teaspoon pepper

Steps:

  • Place spinach, goat cheese, craisins, and nuts in a salad bowl.
  • Whisk dressing ingredients together and drizzle over greens.
  • Season to taste with fresh ground black pepper.

Nutrition Facts : ServingSize 2 ounces, Calories 380 kcal, Carbohydrate 23 g, Protein 8 g, Fat 30 g, SaturatedFat 6 g, Cholesterol 10 mg, Sodium 380 mg, Fiber 4 g, Sugar 17 g, UnsaturatedFat 23 g

SPINACH SALAD WITH GOAT CHEESE AND BEETS



Spinach Salad with Goat Cheese and Beets image

Here's a super easy salad that looks and tastes festive for the wonderful Christmas season, but is also wonderful all year round. Vinaigrette dressing coats the greens nicely. -Nancy Latulippe, Simcoe, Ontario

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 10 servings.

Number Of Ingredients 10

1-1/4 pounds fresh beets
1 tablespoon balsamic vinegar
1-1/2 teaspoons honey
1-1/2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
5 cups fresh baby spinach
2 ounces fresh goat cheese, crumbled
1/2 cup chopped walnuts, toasted

Steps:

  • Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 30-60 minutes. Remove from the water; cool. Peel beets and cut into 1-in. pieces., In a small bowl, whisk the vinegar, honey, mustard, salt and pepper. Slowly whisk in oil until blended. , Place spinach in salad bowl. Drizzle with dressing; toss to coat. Top with beets, goat cheese and walnuts. If desired, sprinkle with additional pepper.

Nutrition Facts : Calories 113 calories, Fat 10g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 128mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.

SPINACH, GOAT CHEESE AND ROASTED CARROT SALAD



Spinach, Goat Cheese and Roasted Carrot Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 12

1 bunch small to medium carrots with tops, trimmed and halved lengthwise
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/4 cup sliced almonds
2 tablespoons sherry vinegar
1 1/2 teaspoons honey
1 1/2 teaspoons Dijon mustard
1 small shallot, thinly sliced
6 cups baby spinach (about 4 ounces)
1 head red-leaf lettuce, torn into large pieces
4 ounces goat cheese, crumbled
1/4 cup roughly chopped fresh chives

Steps:

  • Place a baking sheet in the oven; preheat to 450 degrees F. Toss the carrots with 1 tablespoon olive oil, a big pinch of salt and a few grinds of pepper in a large bowl. Spread the carrots on the hot pan and bake until lightly browned and tender, 20 to 25 minutes.
  • Meanwhile, toast the almonds in a small dry skillet over low heat, stirring frequently, about 5 minutes. Let cool.
  • Whisk the vinegar, honey, mustard and shallot in a large bowl. Slowly whisk in the remaining 1/4 cup olive oil until combined. Add the spinach, lettuce and almonds and toss to coat. Season with salt and pepper. Transfer the salad and carrots to a platter. Top with the goat cheese and chives.

SPINACH SALAD WITH GOAT CHEESE AND WALNUTS



Spinach Salad with Goat Cheese and Walnuts image

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon red wine vinegar
1 tablespoon minced shallot or red onion
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons quality walnut oil, (see Cook's Note)
8 cups baby spinach leaves, stems trimmed, washed, and dried
1/2 cup whole or chopped toasted walnuts
1/3 cup crumbled goat cheese

Steps:

  • In a small bowl, combine the vinegar, shallot, mustard, salt, and pepper. Gradually whisk in the oil to make a creamy dressing.
  • Put all but a large handful of the spinach in a large bowl. Toss with most of the dressing. Add remaining spinach and continue tossing until well coated.
  • Serve immediately topped with goat cheese and walnuts.

Nutrition Facts : Calories 226 calorie, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 5 milligrams, Sodium 297 milligrams, Carbohydrate 8 grams, Fiber 3 grams, Protein 5 grams, Sugar 1 grams

SPINACH-AND-GOAT-CHEESE SALAD



Spinach-and-Goat-Cheese Salad image

Figs add a lovely sweetness to this classic salad combination.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

1 tablespoon Dijon mustard
2 tablespoons balsamic vinegar
Coarse salt and freshly ground pepper
5 tablespoons extra-virgin olive oil
3/4 cup walnut halves, lightly toasted and coarsely chopped
8 to 10 ounces baby spinach
4 ounces fresh goat cheese, crumbled
8 to 10 fresh figs, halved

Steps:

  • In a small bowl, whisk together mustard and vinegar; season with salt and pepper. Whisking constantly, add oil in a slow, steady stream until emulsified.
  • Place nuts and spinach in a serving bowl. Sprinkle with cheese, and add figs; gently toss with vinaigrette to combine.

ROASTED BEET SALAD WITH ORANGE VINAIGRETTE



Roasted Beet Salad with Orange Vinaigrette image

Beets, oranges and spinach sprinkled with goat cheese make a scrumptious new blend for a mixed green salad. The combination may seem unlikely, but I guarantee it will become a favorite. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 12 servings.

Number Of Ingredients 15

3 medium fresh beets (about 1 pound)
3 tablespoons olive oil
1 teaspoon grated orange zest
2 tablespoons orange juice
1 tablespoon white wine vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh tarragon, divided
1 package (6 ounces) fresh baby spinach
4 cups torn mixed salad greens
2 medium navel oranges, peeled and sectioned
4 ounces crumbled goat cheese
1/2 cup chopped walnuts, toasted

Steps:

  • Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into wedges., In a small bowl, whisk oil, orange zest, orange juice, vinegar, honey, mustard, salt and pepper until blended; stir in 1 tablespoon tarragon. In a large bowl, combine spinach, salad greens and remaining tarragon. Drizzle with vinaigrette and toss gently to coat., Transfer to a platter or divide among 12 salad plates. Top with orange sections and beets; sprinkle with cheese and walnuts. Serve immediately.

Nutrition Facts : Calories 125 calories, Fat 9g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 195mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

ROASTED BEET AND GOAT CHEESE SALAD WITH BALSALMIC VINAIGRETTE



Roasted Beet and Goat Cheese Salad with Balsalmic Vinaigrette image

The flavors of tender roasted beets are enhanced thanks to the subtle bite of goat cheese and a drizzling of balsamic dressing.

Provided by By Brooke Lark

Categories     Side Dish

Time 1h

Yield 2

Number Of Ingredients 6

2 to 3 medium red or golden beets
1/3 cup olive oil
3 tablespoons balsamic vinegar
4 cups mesclun salad mix, spinach leaves, or herbed salad mix
4 oz goat cheese, crumbled
Salt and pepper to taste

Steps:

  • Preheat oven to 425°F. Clean beets thoroughly. Slice in half with a sharp knife, then place in a small baking dish lined with parchment. Drizzle half of the olive oil over the beets; bake 40-45 minutes, or until the beets are tender when pierced with a fork.
  • Remove beets from oven; allow to cool slightly. In small bowl, whisk together the remaining olive oil and balsamic vinegar. Remove the skin of the beets and discard. Dice beets into bite-sized pieces.
  • Arrange salad mix on plate, sprinkle with beets and goat cheese crumbles. Drizzle with balsamic dressing. Season to taste with salt and pepper.

Nutrition Facts : Calories 650, Carbohydrate 15 g, Cholesterol 60 mg, Fat 9 1/2, Fiber 3 g, Protein 20 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 11 g, TransFat 1/2 g

Tips:

  • Use fresh, high-quality ingredients: This will make all the difference in the flavor of your salad.
  • Don't overdress the salad: A little bit of vinaigrette goes a long way.
  • Toss the salad gently: You don't want to bruise the delicate greens.
  • Serve the salad immediately: This will prevent the greens from wilting.

Conclusion:

This spinach and goat cheese salad with beetroot vinaigrette is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be tailored to your own preferences. Whether you are looking for a light lunch or a hearty dinner, this salad is sure to please.

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