Spinach, Beet and Walnut Salad Recipe | Epicurious
Food writer Janet Fletcher says, "During my childhood, the only salad on the Thanksgiving buffet was an old-fashioned Waldorf with chopped apples, celery, walnuts and mayonnaise. Frankly, I don’t...
Keywords
- american
- beet
- shallot
- spinach
- endive
- walnut
- goat cheese
- side
- starter
- dinner
- lunch
- gluten free
- vegetarian
- easy
- weeknight meals
- oven bake
- bon appétit
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.epicurious.com.
Ingredients
- 1 1/2 pounds medium beets, trimmed
- 1/2 cup walnut oil or olive oil
- 1/4 cup Sherry wine vinegar
- 2 large shallots, minced
- 2 (6-ounce) packages baby spinach
- 4 heads Belgian endive, thinly sliced crosswise
- 1 cup walnuts, toasted, coarsely chopped (about 4 ounces)
- 6 ounces soft fresh goat cheese (such as Montrachet), crumbled
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