Best 8 Spinach Salad With Goat Cheese And Beets Recipes

SIMPLE BEET SALAD WITH GOAT CHEESE

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.

BEETS AND GOAT CHEESE ON A BED OF SPINACH

Steps:

• Make the dressing. In a small bowl or measuring cup combine the vinegars and salt to taste. Whisk in the mustard and the olive oil. Set aside.
• Toss the spinach with 3 tablespoons of the dressing. Line a platter or individual plates.
• Skin the beets and cut in half lengthwise (stem to root), then slice into thin half moons. Place the sliced halves on top of the spinach and fan them out. Drizzle on the remaining dressing and sprinkle on the herbs. Top each fan of beets with crumbled goat cheese and pine nuts, and serve.

ROASTED BEET, SPINACH AND GOAT CHEESE SALAD

Steps:

• Preheat oven to 400 degrees.
• Line a rimmed baking sheet with foil.
• Peel the beets with a vegetable peeler and cut them into 1/2 inch slices.
• Place the beets on the prepared baking sheet, drizzle them with olive oil, salt and pepper and toss to coat them.
• Spread the beets into a single layer then roast them for approximately 25-30 minutes minutes or until tender, shaking the tray and tossing them around a couple of time to ensure even cooking.
• Remove from the oven and let cool while you assemble the salad and make the vinaigrette.
• In a glass measuring cup or mason jar add all of the ingredients for the vinaigrette and whisk or shake until combined.
• In a large serving bowl add the baby spinach and top with the crumbled goat cheese, toasted pecans and cooled beets.
• Serve the vinaigrette alongside the salad or drizzle some of it over the top, you shouldn't need to use all of it.

ROASTED BEET SALAD WITH WALNUTS AND GOAT CHEESE

Steps:

• Preheat the oven to 400 degrees F.
• Wrap the beets in foil packets and roast in the oven until tender, about 1 hour. Open the foil packets and let cool. Once cool enough to handle, peel using a paper towel, then dice.
• In a medium bowl, add the olive oil, vinegar, honey, red onions and Dijon and whisk together. Add the beets and spinach to the dressing and toss to coat. Top with the goat cheese and walnuts.

SPINACH SALAD WITH GOAT CHEESE AND BEETS

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.

SPINACH SALAD WITH GOAT CHEESE AND WALNUTS

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.

BEET SALAD WITH GOAT CHEESE

Steps:

• Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
• While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
• In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
• Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.

SPINACH AND GOAT CHEESE SALAD WITH BEETROOT VINAIGRETTE

Steps:

• 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.
• 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.
• 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.