Spinach Salad with Beets, Bacon, Walnuts and Goat Cheese

Ingredients

• FOR THE SALAD:
• 1 whole Beet
• ¼ cups Walnuts
• 2 cups Baby Spinach, Washed
• ¼ whole Red Onion, Thinly Sliced
• 3 slices Thick Cut Bacon, Cooked Until Crispy And Crumbled
• 2 ounces, weight Goat Cheese
• FOR THE CREAMY VINAIGRETTE:
• 2 Tablespoons Olive Oil
• 1 Tablespoon Sherry Or Red Wine Vinegar
• 1 Tablespoon Mayonnaise (I Used Low-fat)
• ¼ teaspoons Sugar
• Salt And Pepper, to taste

Preparation Instructions

Preheat oven to 400 F.

Wrap the beet in aluminum foil and bake at 400 F for 1-1 1/2 hours or until a small knife can go through it easily. Remove it from the oven, unwrap and allow it to cool, then peel and slice thinly.

While the beet is cooking, toast the walnuts lightly in a dry pan over medium heat. This will only take a couple of minutes so stir them and be careful that they don’t burn. When they start to turn slightly golden and smell nutty, remove from heat and set aside to cool.

In a bowl, whisk together the vinaigrette ingredients.

Begin to compose the salad. Place the spinach on 2 plates followed by the red onion and the sliced beets. Add the crumbled bacon and walnuts. Crumble on the goat cheese and pour on the vinaigrette. Toss to combine and serve!