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Roasted Beet, Candied Walnut Spinach Salad View Larger

Roasted Beet, Candied Walnut Spinach Salad

The textures and tastes of these wonderful ingredients create a memorable and impressive salad. Serves 8.

Ingredients:

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 F oven. Roast until just tender.
  3. For the candied nuts, place walnuts or pecans and butter in a sauté pan. After the butter is melted drizzle honey over the nuts and remove from heat when carmelized. Spread on greased parchment paper and cool.
  4. For the sweet onions, cook in a sauté pan until golden brown.
  5. For the vinaigrette, combine all ingredients in a bowl and whisk for one minute to combine.
  6. Put the baby spinach on a platter. Top with the beets, onions and nuts.
  7. Drizzle vinaigrette over all.

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Aged Balsamic Vinegar
Aged Balsamic Vinegar Item: 551010 $8.95

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California Extra Virgin Olive Oil
California Extra Virgin Olive Oil Item: 551016 $11.95