Spinach and Goat Cheese Salad with Beetroot Vinaigrette

Ingredients

• 1 cup walnuts , coarsely chopped
• 2 tablespoons white sugar
• 0.33 cans pickled beets , 15 ounce
• 0.25 cups cider vinegar
• 1 teaspoon chicken bouillon granules
• 0.5 teaspoons garlic powder
• 1 teaspoon white sugar
• 0.5 teaspoons salt
• 0.5 teaspoons black pepper
• 0.25 cups vegetable oil
• 0.5 pounds baby spinach , rinsed and dried
• 4 ounces goat cheese , crumbled

Instructions

1. 1

   In small saucepan over medium heat, cook and stir the walnuts and sugar until walnuts are lightly browned and sugar is caramelized. Thoroughly coat the walnuts with the sugar.

2. 2

   In a blender or food processor, blend the beets with cider vinegar, bouillon granules, garlic powder, sugar, salt, and pepper. Gradually blend in the oil.

3. 3

   In a large bowl, toss together the sugar-coated walnuts and spinach. Before serving, drizzle with the blended beat mixture, toss, and sprinkle with goat cheese.