How to make a spinach, beet and walnut salad

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide healthy fats and protein while being nut-free.

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and calories while still creamy.

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar offers a tangy flavor with health benefits.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup provides a similar sweetness with a unique flavor.

Remove the stem and root end from the beets.

Steam or boil the beets for 20 minutes.

Chill and clean the beets, then slice them and set aside.

To make the walnut dressing, add 3 tablespoons of minced shallots to a bowl.

Add 3 teaspoons of cherry vinegar to the bowl.

Add 1/4 cup of walnut oil or extra virgin olive oil to the bowl.

Season the dressing with salt and whisk.

Add pepper to taste.

To the bowl, add 2 thinly sliced Belgian endives.

Combine with arugula and toss the salad.

On an individual serving plate, place some of the salad and garnish with toasted walnuts.

Surround the salad with the cooked beets.

Drizzle olive oil and salt over the beets.

Add a toasted crostini with soft goat cheese to finish off the salad.

Spice Level:

Dietary

Allergens