Name: Spinach and Goat Cheese Salad with Beetroot Vinaigrette
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 1
Cuisine: u.s.
Ingredients: 1 cup walnuts, coarsely chopped; 2 tablespoons white sugar; 0.33333334326744 (15 ounce) can pickled beets; 0.25 cup cider vinegar; 1 teaspoon chicken bouillon granules; 0.5 teaspoon garlic powder; 1 teaspoon white sugar; 0.5 teaspoon salt; 0.5 teaspoon black pepper; 0.25 cup vegetable oil; 0.5 pound baby spinach, rinsed and dried; 4 ounces goat cheese, crumbled

Spinach and Goat Cheese Salad with Beetroot Vinaigrette

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Prep Time:
25 minutes

Cook Time:
5 minutes

Total Time:
30 minutes

Beet vinaigrette over baby spinach, candied walnuts, and goat cheese salad.

Ingredients:

1 cup walnuts, coarsely chopped
2 tablespoons white sugar
0.33333334326744 (15 ounce) can pickled beets
0.25 cup cider vinegar
1 teaspoon chicken bouillon granules
0.5 teaspoon garlic powder
1 teaspoon white sugar
0.5 teaspoon black pepper
0.25 cup vegetable oil
0.5 pound baby spinach, rinsed and dried
4 ounces goat cheese, crumbled

Instructions:

In a small saucepan over medium heat, caramelize the sugar with walnuts until the walnuts are lightly browned and fully coated with the caramel.
Blend the beets with cider vinegar, bouillon granules, garlic powder, sugar, salt, and pepper in a blender or food processor until smooth. Slowly incorporate the oil while blending.
Combine the sugar-coated walnuts and spinach in a large bowl. Just before serving, drizzle with the blended beaten mixture, toss well, and sprinkle with goat cheese.

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