Roasted Beet, Candied Walnut Spinach Salad - Serves 8

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

ingredients

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

Vinaigrette:
• 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

directions

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.

Vinaigrette

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.

• Shopping List

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Roasted Garlic Mustard Item: 120801 $6.50

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Aged Balsamic Vinegar Item: 551010 $8.95

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Extra Virgin Olive Oil Item: 551011 $8.95