Spinach Salad with Beets, Walnuts & Goat Cheese
A delicious salad year-round that is perfect for lunch, dinner and potlucks. Enjoy sweet, juicy beets any time without the mess of cooking and peeling them.
1 bag (5 oz.) baby spinach leaves (4 cups packed)
1 can (14.5 oz.) Del Monte® Sliced or Diced Beets, well drained
4 oz. crumbled goat cheese or feta cheese
1/2 cup coarsely chopped walnuts, toasted
1/4 cup bottled balsamic vinaigrette
Freshly ground black pepper, optional
Arrange spinach on four salad plates. Top with beets, cheese and walnuts.
Drizzle 1 Tbsp. dressing over each salad. Serve with pepper, if desired.
NOTE: Recipe can be doubled.
•For a potluck, double the ingredients. Place the beets in a large salad bowl, followed by the spinach and cheese; cover with plastic wrap. Keep chilled. Pack vinaigrette, walnuts and black pepper in separate storage containers; toss with salad just before serving.
•To toast walnuts, heat a dry skillet over medium-high heat. Add walnuts and cook, shaking the skillet occasionally, until walnuts are fragrant and beginning to brown, about 5 minutes.
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