Serves 4

Prep time 10 min.


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


  1. Arrange spinach on four salad plates. Top with beets, cheese and walnuts.

  2. 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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