Spinach Beet Salad with Roasted Shallot Dressing

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  • Makes: 4 servings
  • Start to Finish: 45 mins

Spinach Beet Salad with Roasted Shallot Dressing

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Directions

  1. For dressing, in a small bowl combine shallots, olive oil, balsamic vinegar, salt, and pepper; set aside.
  2. In a medium bowl, toss spinach with half of the dressing; set aside. In a small bowl toss the remaining dressing with the beets.
  3. 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.

From the Test Kitchen

*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 degrees F oven for 25 to 30 minutes or until tender.

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