Spinach and Goat Cheese Salad with Beetroot Vinaigrette Recipe

Ingredients
<br>- 1 cup walnuts, coarsely chopped
<br>- 2 tablespoons white sugar
<br>- 1/3 (15 ounce) can pickled beets
<br>- 1/4 cup cider vinegar
<br>- 1 teaspoon chicken bouillon granules
<br>- 1/2 teaspoon garlic powder
<br>- 1 teaspoon white sugar
<br>- 1/2 teaspoon salt
<br>- 1/2 teaspoon black pepper
<br>- 1/4 cup vegetable oil
<br>- 1/2 pound baby spinach, rinsed and dried
<br>- 4 ounces goat cheese, crumbled
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
<br>step 3: 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.
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Ingredients
- 1 cup walnuts, coarsely chopped
- 2 tablespoons white sugar
- 1/3 (15 ounce) can pickled beets
- 1/4 cup cider vinegar
- 1 teaspoon chicken bouillon granules
- 1/2 teaspoon garlic powder
- 1 teaspoon white sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil
- 1/2 pound baby spinach, rinsed and dried
- 4 ounces goat cheese, crumbled

Directions
step 1: 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.
step 2: 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.
step 3: 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.

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