Made With Our
Ingredients
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Roasted Beets:
- 3 beets, peeled and cut into 1/2-inch cubes (or large dice)
- 1 Tablespoon Stonewall Kitchen California Extra Virgin Olive Oil
- 2 Tablespoons Stonewall Kitchen Aged Balsamic Vinegar
- Salt and pepper
- 1 cup whole walnuts or pecans
- 3 Tablespoons butter
- 1/4 cup honey
- 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
Candied Nuts:
Vidalia Onions:
Vinaigrette:
Directions