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.
Spinach Salad with Beets, Walnuts & Goat Cheese

Serves

4
Prep Time
10 min.
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.
Ingredients
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
Directions
  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. TIPS:  •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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