Spinach and Goat Cheese Salad with Beetroot Vinaigrette
Description
A beet vinaigrette is drizzled over baby spinach leaves and walnuts coated with caramelized sugar. Goat cheese brings a final element of distinction to this elegant salad.
Ingredients
•
1 cup walnuts, coarsely chopped
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2 tablespoons white sugar
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1/3 (15 ounce) can pickled beets
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1/4 cup cider vinegar
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1 teaspoon chicken bouillon granules
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1/2 teaspoon garlic powder
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1 teaspoon white sugar
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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1/4 cup vegetable oil
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1/2 pound baby spinach, rinsed and dried
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4 ounces goat cheese, crumbled
Directions
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.
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.
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.