back

Balsamic Beet Goat Cheese Salad

Balsamic Beet Goat Cheese Salad

Beets and goat cheese is a classic combination. Add Marie’s Balsamic Vinaigrette and the classic gets even better.

  • image description
    15 min. prep time
  • image description
    4-6 servings

image description Ingredients

4-5 cups spinach leaves

1-2 red beets, cooked and thinly sliced

1-2 golden beets, cooked and thinly sliced

1/4 cup fresh goat cheese

2 tbsp pine nuts

Marie’s Balsamic Vinaigrette, to taste

image description Directions

Preheat the oven to 350°F. Place pine nuts on a baking sheet or in a small pie tin. Roast in the oven for 3-5 minutes until golden brown. Keep an eye on them as they can quickly burn. If buying beets raw, peel and cook in boiling water for 25 minutes until tender. In a large bowl, toss the spinach, thinly sliced beets, goat cheese and toasted pine nuts with Marie’s Balsamic Vinaigrette. Serve to guests on a platter.

image description More Recipes

Antioxidant Salad is made with Marie’s Blueberry Pomegranate Vinaigrette.

Antioxidant Salad

view recipe
Grilled Romaine Salad is made with Marie’s Garlic Parmesan Italian Vinaigrette.

Grilled Romaine Salad

view recipe
Little Gem Salad is made with Marie’s Roasted Tomato Vinaigrette.

Little Gem Salad

view recipe