Spinach and Beet Salad

Ingredients

• 2  beets 
• 0.5 cup candied spicy walnuts; 8 
• 0.3 cup balsamic creme reduced balsamic vinegar
• 1 teaspoon balsamic creme or as needed reduced balsamic vinegar
• 0.3 cup french-fried onions such as French's®
• 0.5 cup goat cheese crumbled
• 4 servings salt and ground pepper black to taste
• 1 teaspoon juice of lemon 
• 1 teaspoon olive oil 
• 14 cups pickled onions 
• 4 cups pkt spinach fresh chopped

Equipment

• bowl
• oven
• whisk
• roasting pan

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place beets in a roasting pan; drizzle with 1 teaspoon balsamic creme. Season with salt and black pepper.
3. Roast beets in the preheated oven until tender, 30 to 40 minutes.
4. Cut beets into bite-sized pieces; cool to room temperature.
5. Combine spinach, walnuts, goat cheese, pickled red onion, and French-fried onions in a bowl.
6. Whisk lemon juice, 1/4 cup balsamic creme, olive oil, salt, and black pepper in a bowl; pour over salad. Toss to coat.