Farmer’s Market

Beet, Spinach and Candied Walnut Salad

image :  Beet, Spinach and Candied Walnut Salad


  • 6 beets, trimmed
  • 6 cups baby spinach leaves
  • 1 cup shaved parmesan cheese
  • Candied Walnuts

  • 1 egg white
  • 1/8 teaspoon ground cinnamon
  • 1/3 cup granulated sugar
  • 1 cup walnuts
  • Vinaigrette

  • 2 tablespoons finely chopped shallots
  • 1/3 cup olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon honey
  • salt and cracked black pepper to taste


To make the candied walnuts, Line a baking sheet with parchment paper. Whisk egg white, cinnamon and sugar in medium bowl. Add walnuts and stir to coat. Spread nut mixture on parchment paper-lined baking sheet. Cook in preheated oven for about 20 minutes, stirring occasionally, or until golden. Mixture will become crisp as it cools. Chop cooled mixture.

To make the vinaigrette, combine all ingredients in a glass jar; shake well.

Preheat oven to 375°F (190°C). Wrap beets individually in foil. Bake in preheated oven for about 50 minutes or until tender. Open foil and let cool until cool enough to handle. Peel skin from beets and discard. Cut beets into large chunks.

Toss beets in bowl with spinach, parmesan and candied walnuts. Drizzle with vinaigrette.

Serves 6.