Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For dressing, in a small bowl combine shallots, olive oil, balsamic vinegar, salt, and pepper; set aside.

    Advertisement
Instructions Checklist
  • In a medium bowl, toss spinach with half of the dressing; set aside. In a small bowl toss the remaining dressing with the beets.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Place spinach on salad plates. Top with beet slices and fennel slices. Sprinkle with walnuts and add small dollops of goat cheese. Makes 4 to 6 servings.

*To Roast Shallots:

Remove the outer skin of the shallots. Place in a foil-lined baking pan. Drizzle with 1 teaspoon olive oil. Seal foil. Bake in a 450 degree F oven about 20 minutes or until the shallots are tender and golden brown.

**To Roast Beets:

Wash beets thoroughly. Place in a foil-lined baking pan. Drizzle with 2 teaspoons olive oil. Seal foil. Bake in a 450° F oven for 25 to 30 minutes or until tender.

Reviews