Spinach and Roasted Beet Salad with Walnuts Recipe

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

This Spinach and Roasted Beet Salad with Walnuts is a vibrant and nutritious dish that makes a perfect addition to your Thanksgiving table. The combination of earthy roasted beets, fresh spinach, and crunchy walnuts creates a delightful contrast in textures and flavors.

This recipe is simple to prepare and can be made ahead of time, allowing you to enjoy more time with your guests during the holiday festivities.

Delicious Spinach and Roasted Beet Salad

This salad features tender roasted beets combined with fresh spinach and toasted walnuts, all tossed in a light vinaigrette. It takes about 30 minutes to prepare and serves 4 people, making it an ideal Thanksgiving recipe.

Ingredients

4 cups fresh spinach, washed and dried
2 medium beets, roasted and sliced
1/2 cup walnuts, toasted
1/4 cup feta cheese, crumbled (optional)
1/4 cup red onion, thinly sliced
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste

Instructions

Roast the Beets: Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for about 45-60 minutes, or until tender. Let them cool, then peel and slice.
Prepare the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
Assemble the Salad: In a large bowl, combine the fresh spinach, sliced roasted beets, toasted walnuts, red onion, and feta cheese if using.

Dress the Salad: Drizzle the dressing over the salad and toss gently to combine.
Serve: Transfer the salad to a serving platter and enjoy as a refreshing side dish for your Thanksgiving meal.