Spinach and Beet Salad

I love to eat this salad with grilled chicken or BBQ steak. Great summer salad.

Step: 1

Preheat oven to 350 degrees F (175 degrees C).

Step: 2

Place beets in a roasting pan; drizzle with 1 teaspoon balsamic creme. Season with salt and black pepper.

Step: 3

Roast beets in the preheated oven until tender, 30 to 40 minutes. Cut beets into bite-sized pieces; cool to room temperature.

Step: 4

Combine spinach, walnuts, goat cheese, pickled red onion, and French-fried onions in a bowl.

Step: 5

Whisk lemon juice, 1/4 cup balsamic creme, olive oil, salt, and black pepper in a bowl; pour over salad. Toss to coat.

Per Serving: 738 calories; protein 14g; carbohydrates 121.7g; fat 22.4g; cholesterol 13.8mg; sodium 20146.8mg.

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