Beetroot & Goat Cheese Spinach Salad with Walnuts

Name: Beetroot & Goat Cheese Spinach Salad with Walnuts
Total time: 10 min
Yield: 2 people
Ingredients: 5 oz Fresh Spinach; 10.5 oz Boiled Beetroots; 3.5 oz Goat Cheese; 0.5 cup Walnuts; 2 stalks Green Onions; 3 tbsp Olive Oil; 1 tbsp Balsamic Vinegar; 1 tsp Pomegranate Molasses; 1 pinch Salt; 1 pinch Black Pepper

Vegetarian • Gluten-FreeUnder 15 Mins • No-CookBalancedLunch • DinnerMediterranean

Easy

10min

420kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A vibrant salad featuring tender boiled beets, creamy goat cheese, and crunchy walnuts over a bed of fresh spinach, tossed in a tangy balsamic-pomegranate dressing.

This Beetroot & Goat Cheese Spinach Salad with Walnuts is a masterclass in balancing earthy, creamy, and crunchy textures. If you have pre-cooked beets in your fridge, this recipe transforms them into a gourmet lunch in under 15 minutes. The sweetness of the beetroot pairs impeccably with the tangy, savory crumble of goat cheese, while the toasted walnuts add a necessary bite that elevates the entire dish. Tying it all together is a vibrant dressing made from balsamic vinegar and a touch of pomegranate molasses, which cuts through the richness of the cheese. Whether you serve this as a light main course or a sophisticated side dish, this Beetroot & Goat Cheese Spinach Salad is a nutritional powerhouse packed with antioxidants and healthy fats. It is the perfect way to use up delicate greens like spinach before they wilt, ensuring your kitchen stays waste-free and delicious.

Ingredients

150 g Fresh Spinach
300 g Boiled Beetroots
100 g Goat Cheese
60 g Walnuts
2 stalks Green Onions
3 tbsp Olive Oil
1 tbsp Balsamic Vinegar
1 tsp Pomegranate Molasses
1 pinch Salt
1 pinch Black Pepper

Instructions

1
Slice the boiled beetroots into wedges or bite-sized cubes.
2
Roughly chop the walnuts. If desired, toast them in a dry pan over medium heat for 2-3 minutes until fragrant for extra crunch.
3
Thinly slice the green onions.
4
In a small bowl, whisk together the olive oil, balsamic vinegar, pomegranate molasses, salt, and black pepper to make the dressing.
5
Place the fresh spinach in a large salad bowl. Add the sliced beetroots and green onions.
6
Drizzle the dressing over the salad and toss gently to coat the leaves.
7
Top with crumbled goat cheese and the toasted walnuts before serving.