Ingredients
10 small red beets
1/2 cup sherry vinegar
1 teaspoon Dijon mustard
1/4 teaspoon agave nectar or honey
1 clove garlic, finely chopped
1/2 cup walnut oil
1/4 cup olive oil
Salt and pepper to taste
1 pound baby spinach, roughly chopped
5 ounces arugula, roughly chopped
1/2 cup walnuts, toasted
4 ounces goat cheese, crumbled
Description
Sweet Meets Savory In This Stunning Salad. Dappled With Goat's Cheese And Dark Red Roasted Beets, This Baby Spinach Side Dish Is Lightly Coated In A Sherry Walnut Vinaigrette. Toasted Walnuts Add A Tasty Crunch And A Burst Of Flavor.
Wholefoods
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