Spinach, Beet & Feta Salad with Candied Walnuts

beet salad.jpg

One of the best things about living amongst a goat herd is the abundance of fresh feta cheese - I kid you not! (See what I did there?!)

And one of the best things about having an abundance of fresh feta is this recipe using another of my favorite things - beets! In combination with a bed of vitamin and iron rich spinach, and protein packed walnuts, it's pretty much a win, win, win, win...

Try it!


  • 4 medium beets - cleaned and cut in half

  • 10-12 oz baby spinach greens

  • 1/4 medium red onion, thinly sliced

  • 1/3 cup chopped walnuts

  • 3 tablespoons maple syrup

  • 1/2 cup frozen orange juice concentrate

  • 1/4 cup balsamic vinegar

  • 1/2 cup extra-virgin olive oil

  • salt and pepper to taste


  1. Place beets in enough water to cover in a saucepan. Bring to a boil, and cook until tender; 20 - 30 minutes. Drain, cool, then slice or cut into cubes and salt lightly.

  2. While beets are cooking, candy the walnuts. Using a skillet over medium-low heat, cook the nuts until warm and beginning toast. Stir in maple syrup until evenly coated. Remove from pan to small plate and let cool.

  3. In a small bowl, whisk together the orange juice concentrate, balsamic vinegar, olive oil, salt and pepper to make the dressing.

  4. Place a large helping of baby spinach onto each of four salad plates. Divide beets into equal portions and top spinach with them. Do the same with the sliced onion and candied walnuts. Top generously with the feta cheese.

  5. Drizzle each with dressing and serve up to hungry diners!

    * For a hearty meal, slice up some grilled chicken and add to each plate!