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
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    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.

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