Roasted Beets & Candied Walnut Spinach Salad Recipe - Stonewall Kitchen

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Makes

6 Servings

Roasted Beets & Candied Walnut Spinach Salad

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Directions

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Aged Balsamic Vinegar

Aged Balsamic Vinegar

$9.95

Ingredients

Roasted Beets:

3 beets, peeled and cut into 1/2-inch cubes (or large dice)
1 Tablespoon Organic Extra Virgin Olive Oil
2 Tablespoons Stonewall Kitchen Aged Balsamic Vinegar
Salt and pepper

Candied Nuts:

1 cup whole walnuts or pecans
3 Tablespoons butter
1/4 cup honey

Vidalia Onions:

3 Vidalia onions julienne
2 Tablespoons butter

Vinaigrette:

2 Tablespoons Stonewall Kitchen Roasted Garlic Mustard
2 Tablespoons sugar
1/2 cup honey
1/2 teaspoon salt
1/2 cup vegetable oil
3 Tablespoons Stonewall Kitchen Aged Balsamic Vinegar
10 ounces baby spinach

Directions

Combine beets, olive oil, balsamic vinegar, salt and pepper.
Wrap the beets in aluminum foil, place on a baking sheet and cook in a 400 degree F oven. Roast until just tender.
For the candied nuts, place walnuts or pecans and butter in a sauté pan. After the butter is melted drizzle honey over the nuts and remove from heat when carmelized. Spread on greased parchment paper and cool.
For the sweet onions, cook in a sauté pan until golden brown.
For the vinaigrette, combine all ingredients in a bowl and whisk for one minute to combine.
Put the baby spinach on a platter. Top with the beets, onions and nuts.
Drizzle vinaigrette over all.