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Roasted Beet, Candied Walnut Spinach Salad - Serves 8 View Larger

Roasted Beet, Candied Walnut Spinach Salad - Serves 8

The textures and tastes of these wonderful ingredients create a memorable and impressive salad.


    Roasted Beets:
  • 3 beets, peeled and cut into 1/2 inch cubes (or large dice)
  • 1 tablespoon Stonewall Kitchen Olive Oil
  • 2 tablespoons Stonewall Kitchen Aged Balsamic Vinegar
  • salt and pepper
    Candied Nuts:
  • 1 cup whole walnuts or pecans
  • 3 tablespoons butter
  • 1/4 cup honey
    Vidalia Onions:
  • 3 Vidalia onions julienne
  • 2 tablespoons butter
  • 2 tablespoons Stonewall Kitchen Roasted Garlic Mustard
  • 2 tablespoons sugar
  • 1/2 cup honey
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 3 tablespoons Stonewall Kitchen Aged Balsamic Vinegar
  • 10 ounces baby Spinach


  1. Combine beets, olive oil, balsamic vinegar, salt and pepper.
  2. Wrap the beets in aluminum foil, place on a baking sheet and cook in a 400-degree oven. Roast until just tender.

Candied Nuts

  1. Place walnuts or pecans and butter in a sauté pan.
  2. After the butter is melted drizzle honey over the nuts and remove from heat when carmelized. Spread on greased parchment paper and cool.

Sweet Onions

  1. Cook in a sauté pan until golden brown.


  1. Combine all ingredients in a bowl and whisk for one minute to combine.

Salad Assembly

  1. Put the baby spinach on a platter.
  2. Top with the beets, onions and nuts.
  3. Drizzle vinaigrette over all.


In Stock

Roasted Garlic Mustard
Roasted Garlic Mustard Item: 120801 $6.50


In Stock

Aged Balsamic Vinegar
Aged Balsamic Vinegar Item: 551010 $8.95