Description
A vibrant winter salad with earthy beets, crisp apples, and creamy goat cheese. The simple balsamic vinaigrette ties it all together.
Ingredients
Units
Scale
- 2 cups (473 ml) fresh spinach
- 2 cups (473 ml) fresh arugula
- 3 small beets
- 1 medium green apple
- 0.5 cups (118 ml) walnuts
- 0.5 cups (118 ml) Petit Billy Goat Cheese crumbled
- 0.5 cups (118 ml) olive oil
- 3 tbsps balsamic vinegar
- 2 tbsps granulated sugar
- salt
- pepper
Instructions
- Wash and dry all produce.
- In a large bowl, combine spinach and arugula; set aside.
- Peel beets and chop into quarter-sized pieces.
- Place a medium pot 3/4 full with water over medium-high heat and bring to a boil.
- Once boiling, add chopped beets and cook until tender (15-20 minutes).
- Drain beets and set aside.
- Chop apple into quarter-sized pieces (similar in shape and size to the chopped beets).
- Roughly chop walnuts.
- In a medium bowl, combine olive oil, balsamic vinegar, sugar, salt, and pepper. Whisk until fully combined.
- Add beets, apples, and walnuts to the large bowl with the spinach and arugula. Toss to combine.
- Add crumbled goat cheese.
- Drizzle dressing on top.
Notes
- For optimal flavor, roast the beets instead of boiling them for a deeper, earthier taste. Simply toss them with olive oil, salt, and pepper before roasting at 400°F (200°C) for 30-40 minutes.
- To prevent the apples from browning, toss them with a little lemon juice after chopping.
- If you don’t have Petit Billy Goat Cheese, another creamy goat cheese will work, or try feta for a tangier alternative.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 10
- Sodium: 150
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 30
- Fiber: 5
- Protein: 8
- Cholesterol: 20