Spinach And Goat Cheese Salad With Beetroot Vinaigrette Food

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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.

GOAT CHEESE AND SPINACH SALAD WITH WARM VINAIGRETTE



Goat Cheese and Spinach Salad With Warm Vinaigrette image

Here's a very simple spinach salad with a dressing that's got just a bit of a zing to it. We love goat cheese and find that it goes well with spinach.

Provided by lazyme

Categories     Salad Dressings

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

1/4 lb boucheron cheese (French) or 1/4 lb goat cheese (French)
1 1/2 lbs spinach
1 shallot, minced
1 teaspoon Dijon mustard
1/4 teaspoon dried basil
1/4 teaspoon sugar
1/4 teaspoon salt
fresh ground pepper
3 tablespoons red wine vinegar
1/2 cup olive oil

Steps:

  • Several hours before serving, remove the Bucheron from the refrigerator (it should be very cold); pull off the skin that encircles the cheese.
  • With a sharp knife, cut the Bucheron into 6 thin slices and place on a large plate.
  • Cover with plastic wrap and let stand at room temperature until ready to assemble the salad. (If the edges crumble a bit, don't worry--put the crumbled cheese aside with the slices.).
  • Wash the spinach in a sink filled with cold water, pulling the stems off the leaves.
  • Drain in a colander and dry thoroughly with paper towels.
  • Tear the leaves into pieces and set aside in a salad bowl.
  • Combine the shallot, mustard, basil, sugar, salt, pepper to taste, vinegar, and oil in a small bowl and reserve.
  • When ready to serve, toss the spinach with 3 tablespoons of the vinaigrette--enough to barely coat the leaves.
  • Arrange the spinach on 6 salad plates and arrange a slice of cheese on top of each bed of spinach.
  • In a small saucepan, warm the remaining vinaigrette over moderate heat.
  • As it comes just to a simmer, drizzle it in equal portions over the cheese and spinach.
  • Serve immediately.

Nutrition Facts : Calories 189.1, Fat 18.5, SaturatedFat 2.6, Sodium 196.8, Carbohydrate 5, Fiber 2.5, Sugar 0.7, Protein 3.4

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