Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Roasted Beet, Spinach & Walnut Salad Recipe
    Lost? Site Map

    Roasted Beet, Spinach & Walnut Salad

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 400F degrees.
    2. 2
      Lightly brush a roasting pan or cookie sheet with 1/2 tablespoon of the olive oil.
    3. 3
      Place the beets and onion in the pan and roast in the oven for about 30 minutes, or until the beets are tender.
    4. 4
      Add the walnuts to the roasting pan for the last 5 minutes.
    5. 5
      In a mixing bowl, whisk the remaining 4 1/2 tablespoons of olive oil with the balsamic vinegar, garlic, salt and pepper until well blended.
    6. 6
      Peel the beets and onion, slice and add to the bowl with the toasted walnuts.
    7. 7
      Add the spinach and toss together.
    8. 8
      Transfer the salad to serving plates and sprinkle with the blue cheese.

    Ratings & Reviews:

    • on June 10, 2007

      55

      Oh my! This is a fantastic salad! Made it exactly as written except I forgot to roast the onion with the beets. So used thin slices of uncooked red onion. It was still delicious. Will be making this often. Will roast the onion next time. Thank you, Dancer. Great recipe!!!!!!!!! Edited to add: Made this with the roasted onion....yum, yum, yum!!! Curt says it is the best salad he has ever eaten and I agree. Wish I could give this at least 10 stars.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Roasted Beet, Spinach & Walnut Salad

    Serving Size: 1 (160 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 354.1
     
    Calories from Fat 283
    79%
    Total Fat 31.4 g
    48%
    Saturated Fat 6.4 g
    32%
    Cholesterol 12.6 mg
    4%
    Sodium 289.9 mg
    12%
    Total Carbohydrate 13.2 g
    4%
    Dietary Fiber 2.9 g
    11%
    Sugars 7.3 g
    29%
    Protein 7.6 g
    15%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes