Preheat oven to 425°F. Place beets on a baking
sheet. Roast until fork tender, about 1 hour
depending on size of the beets. When cool enough
to handle, peel beets and roughly chop.
Place spinach, beets, goat cheese, and walnuts in
a large bowl.
In a small bowl, whisk together olive oil and
vinegar. Whisk in salt and pepper. Pour dressing
over salad and toss to combine.
Originally Submitted
11/12/2015
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You can add this SPINACH SALAD WITH BEETS AND WALNUTS recipe to your own private DesktopCookbook.