Spinach and Beet Salad

Ingredients

• 2 beets
• 1 teaspoon balsamic creme (reduced balsamic vinegar), or as needed
• Salt and ground black pepper to taste
• 4 cups chopped fresh spinach
• 1/2 cup candied walnuts
• 1/2 cup crumbled goat cheese
• 14 cups pickled onions
• 1/4 cup French-fried onions (such as French’s)
• Dressing:
• 1 teaspoon lemon juice
• 1/4 cup balsamic creme (reduced balsamic vinegar)
• 1 teaspoon olive oil

Directions

Preheat oven to 350 degrees F (175 degrees C).

Place beets in a roasting pan; drizzle with 1 teaspoon balsamic creme. Season with salt and black pepper.

Roast beets in the preheated oven until tender, 30 to 40 minutes. Cut beets into bite-sized pieces; cool to room temperature.

Combine spinach, walnuts, goat cheese, pickled red onion, and French-fried onions in a bowl.

Whisk lemon juice, 1/4 cup balsamic creme, olive oil, salt, and black pepper in a bowl; pour over salad. Toss to coat.