Spinach And Goat Cheese Salad With Beetroot Vinaigrette Recipes

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SPINACH SALAD WITH GOAT CHEESE AND BEETS



Spinach Salad with Goat Cheese and Beets image

Here's a super easy salad that looks and tastes festive for the wonderful Christmas season, but is also wonderful all year round. Vinaigrette dressing coats the greens nicely. -Nancy Latulippe, Simcoe, Ontario

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 10 servings.

Number Of Ingredients 10

1-1/4 pounds fresh beets
1 tablespoon balsamic vinegar
1-1/2 teaspoons honey
1-1/2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
5 cups fresh baby spinach
2 ounces fresh goat cheese, crumbled
1/2 cup chopped walnuts, toasted

Steps:

  • Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 30-60 minutes. Remove from the water; cool. Peel beets and cut into 1-in. pieces., In a small bowl, whisk the vinegar, honey, mustard, salt and pepper. Slowly whisk in oil until blended. , Place spinach in salad bowl. Drizzle with dressing; toss to coat. Top with beets, goat cheese and walnuts. If desired, sprinkle with additional pepper.

Nutrition Facts : Calories 113 calories, Fat 10g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 128mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.

SPINACH AND GOAT CHEESE SALAD WITH BEETROOT VINAIGRETTE



Spinach and Goat Cheese Salad with Beetroot Vinaigrette image

I tried this salad in Rehoboth Beach, DE and vowed to duplicate it! It is so addicting with the crunchy sugared walnuts and creamy goat cheese. The vinaigrette is to die for. I don't even care for beets! Great for holiday dinners. A must try!

Provided by Nikki Miller

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 30m

Yield 12

Number Of Ingredients 12

1 cup walnuts, coarsely chopped
2 tablespoons white sugar
⅓ (15 ounce) can pickled beets
¼ cup cider vinegar
1 teaspoon chicken bouillon granules
½ teaspoon garlic powder
1 teaspoon white sugar
½ teaspoon salt
½ teaspoon black pepper
¼ cup vegetable oil
½ pound baby spinach, rinsed and dried
4 ounces goat cheese, crumbled

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 163.4 calories, Carbohydrate 6.8 g, Cholesterol 7.5 mg, Fat 14 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 3.3 g, Sodium 222.8 mg, Sugar 3.1 g

ROASTED BEET SALAD WITH WALNUTS AND GOAT CHEESE



Roasted Beet Salad with Walnuts and Goat Cheese image

Provided by Nancy Fuller

Categories     side-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 9

3 medium beets, washed and trimmed
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
1 tablespoon honey
1 tablespoon minced red onions
1/2 teaspoon Dijon mustard
4 cups baby spinach
1/2 cup crumbled goat cheese
1/2 cup chopped walnuts

Steps:

  • Preheat the oven to 400 degrees F.
  • Wrap the beets in foil packets and roast in the oven until tender, about 1 hour. Open the foil packets and let cool. Once cool enough to handle, peel using a paper towel, then dice.
  • In a medium bowl, add the olive oil, vinegar, honey, red onions and Dijon and whisk together. Add the beets and spinach to the dressing and toss to coat. Top with the goat cheese and walnuts.

SPINACH SALAD WITH GOAT CHEESE AND WALNUTS



Spinach Salad with Goat Cheese and Walnuts image

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon red wine vinegar
1 tablespoon minced shallot or red onion
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons quality walnut oil, (see Cook's Note)
8 cups baby spinach leaves, stems trimmed, washed, and dried
1/2 cup whole or chopped toasted walnuts
1/3 cup crumbled goat cheese

Steps:

  • In a small bowl, combine the vinegar, shallot, mustard, salt, and pepper. Gradually whisk in the oil to make a creamy dressing.
  • Put all but a large handful of the spinach in a large bowl. Toss with most of the dressing. Add remaining spinach and continue tossing until well coated.
  • Serve immediately topped with goat cheese and walnuts.

Nutrition Facts : Calories 226 calorie, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 5 milligrams, Sodium 297 milligrams, Carbohydrate 8 grams, Fiber 3 grams, Protein 5 grams, Sugar 1 grams

ROASTED BEET SALAD WITH ORANGE VINAIGRETTE



Roasted Beet Salad with Orange Vinaigrette image

Beets, oranges and spinach sprinkled with goat cheese make a scrumptious new blend for a mixed green salad. The combination may seem unlikely, but I guarantee it will become a favorite. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 12 servings.

Number Of Ingredients 15

3 medium fresh beets (about 1 pound)
3 tablespoons olive oil
1 teaspoon grated orange zest
2 tablespoons orange juice
1 tablespoon white wine vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh tarragon, divided
1 package (6 ounces) fresh baby spinach
4 cups torn mixed salad greens
2 medium navel oranges, peeled and sectioned
4 ounces crumbled goat cheese
1/2 cup chopped walnuts, toasted

Steps:

  • Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into wedges., In a small bowl, whisk oil, orange zest, orange juice, vinegar, honey, mustard, salt and pepper until blended; stir in 1 tablespoon tarragon. In a large bowl, combine spinach, salad greens and remaining tarragon. Drizzle with vinaigrette and toss gently to coat., Transfer to a platter or divide among 12 salad plates. Top with orange sections and beets; sprinkle with cheese and walnuts. Serve immediately.

Nutrition Facts : Calories 125 calories, Fat 9g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 195mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

SPINACH AND GOAT CHEESE SALAD WITH BEETROOT VINAIGRETTE



Spinach and Goat Cheese Salad with Beetroot Vinaigrette image

I tried this salad in Rehoboth Beach, DE and vowed to duplicate it! It is so addicting with the crunchy sugared walnuts and creamy goat cheese. The vinaigrette is to die for. I don't even care for beets! Great for holiday dinners. A must try!

Provided by Allrecipes Member

Categories     Vinaigrette Dressing

Time 30m

Yield 12

Number Of Ingredients 12

1 cup walnuts, coarsely chopped
2 tablespoons white sugar
⅓ (15 ounce) can pickled beets
¼ cup cider vinegar
1 teaspoon chicken bouillon granules
½ teaspoon garlic powder
1 teaspoon white sugar
½ teaspoon salt
½ teaspoon black pepper
¼ cup vegetable oil
½ pound baby spinach, rinsed and dried
4 ounces goat cheese, crumbled

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 163.4 calories, Carbohydrate 6.8 g, Cholesterol 7.5 mg, Fat 14 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 3.3 g, Sodium 222.8 mg, Sugar 3.1 g

BABY SPINACH WITH BEETS AND GOAT CHEESE



Baby Spinach with Beets and Goat Cheese image

Categories     Salad     Cheese     Bake     Steam     Goat Cheese     Spinach     Beet     Simmer     Boil

Yield makes 4 servings

Number Of Ingredients 4

1 5-ounce bag baby spinach
2 tablespoons Balsamic Vinaigrette (page 159) or to taste
1 bunch of beets, roasted or boiled (see box), peeled and thinly sliced
1/2 cup crumbled goat cheese

Steps:

  • Place the baby spinach in a salad bowl. Add the balsamic vinaigrette and toss gently until well coated.
  • Divide the spinach among 4 shallow bowls or salad plates. Top with the beet slices and sprinkle over the crumbled goat cheese. Serve.
  • Cooking Beets
  • To prepare the beets, trim all but about 1 inch of the stems. Rinse thoroughly under cold, running water.
  • To boil beets, bring a large saucepan of water to a boil. Add the beets and return the water to a boil. Reduce the heat and simmer, covered, until the beets are tender when pierced with a thin, sharp knife, about 20 minutes for small beets, about 30 minutes for medium beets, and 45 minutes to 1 hour for large beets. Drain the beets and transfer them to a bowl of ice water until cool enough to handle.
  • To bake beets, preheat the oven to 400°F. Place the beets in a small roasting pan and add 1/2 cup of water. Seal the pan tightly with foil and bake until the beets are tender when pierced with a thin, sharp knife, about 45 minutes for small beets, about 1 hour for medium beets, and about 1 1/4 hours for large beets (be careful when lifting the foil; don't get burned by the escaping hot steam). Remove the beets from the pan and let stand. When the beets are cool enough to handle, use a paring knife to trim the ends and slip off their skins. Serve warm, at room temperature, or cold.
  • from aunt elsa's kitchen
  • Beets retain better flavor when they are boiled or baked with their skins on, but peeling them after cooking can transfer all that beautiful color right to your hands, where it doesn't look so nice. Wear kitchen gloves when peeling and chopping beets.

ROASTED BEET AND GOAT CHEESE SALAD WITH BALSALMIC VINAIGRETTE



Roasted Beet and Goat Cheese Salad with Balsalmic Vinaigrette image

The flavors of tender roasted beets are enhanced thanks to the subtle bite of goat cheese and a drizzling of balsamic dressing.

Provided by By Brooke Lark

Categories     Side Dish

Time 1h

Yield 2

Number Of Ingredients 6

2 to 3 medium red or golden beets
1/3 cup olive oil
3 tablespoons balsamic vinegar
4 cups mesclun salad mix, spinach leaves, or herbed salad mix
4 oz goat cheese, crumbled
Salt and pepper to taste

Steps:

  • Preheat oven to 425°F. Clean beets thoroughly. Slice in half with a sharp knife, then place in a small baking dish lined with parchment. Drizzle half of the olive oil over the beets; bake 40-45 minutes, or until the beets are tender when pierced with a fork.
  • Remove beets from oven; allow to cool slightly. In small bowl, whisk together the remaining olive oil and balsamic vinegar. Remove the skin of the beets and discard. Dice beets into bite-sized pieces.
  • Arrange salad mix on plate, sprinkle with beets and goat cheese crumbles. Drizzle with balsamic dressing. Season to taste with salt and pepper.

Nutrition Facts : Calories 650, Carbohydrate 15 g, Cholesterol 60 mg, Fat 9 1/2, Fiber 3 g, Protein 20 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 11 g, TransFat 1/2 g

SPINACH SALAD WITH APRICOT VINAIGRETTE



Spinach Salad with Apricot Vinaigrette image

Make and share this Spinach Salad with Apricot Vinaigrette recipe from Food.com.

Provided by ratherbeswimmin

Categories     Spinach

Time 20m

Yield 6 serving(s)

Number Of Ingredients 14

1 (10 ounce) package fresh Baby Spinach
1 pint grape tomatoes, halved
1 small purple onion, thinly sliced
1/2 cup chopped dried apricot
1 (4 ounce) package crumbled goat cheese
1 ripe avocado, peeled and diced
1/2 cup chopped toasted pecans
1/3 cup vegetable oil
2 tablespoons white wine vinegar
2 tablespoons orange juice
2 tablespoons apricot jam
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon fresh ground pepper

Steps:

  • To make the vinaigrette: Add all the vinaigrette ingredients to a small bowl; whisk until well blended; set aside.
  • To make salad: Add all salad ingredients to a large bowl; toss to mix.
  • Drizzle Apricot Vinaigrette over salad; toss to coat.
  • Season to taste with salt/pepper if needed.

Nutrition Facts : Calories 362.1, Fat 29.6, SaturatedFat 6.8, Cholesterol 15, Sodium 337.9, Carbohydrate 21.1, Fiber 5.9, Sugar 12.2, Protein 8

BEET, SPINACH & GOAT'S CHEESE COUSCOUS



Beet, spinach & goat's cheese couscous image

Perfect for packed lunches, this colourful, filling salad transports really well

Provided by Jennifer Joyce

Categories     Lunch, Starter

Time 10m

Yield Makes 2 lunches

Number Of Ingredients 9

zest and juice 1 large orange
140g couscous
25g walnut piece
85g firm goat's cheese , crumbled
6 dried apricots , roughly chopped
4 small cooked beetroot , quartered
2 handfuls spinach leaves
2 tbsp extra-virgin olive oil
juice ½ lemon

Steps:

  • Put the orange zest, juice and 100ml water in a small pan and bring to the boil. Place the couscous in a medium bowl and pour the hot liquid over. Mix well, then cover and leave to absorb for 5 mins. Fluff up the grains with a fork, then add the walnuts, cheese, apricots, beetroot and seasoning. Mix the oil and lemon juice (or use your favourite bought vinaigrette), then toss well. Pack in two sealed containers, with the spinach sat on top (it won't go soggy when layered up this way). When ready to eat, toss the spinach through.

Nutrition Facts : Calories 601 calories, Fat 34 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 22 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 1.13 milligram of sodium

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