Oh yes. The title says it all. Three of my favourite things, all in one delicious, fresh, easy-to-make salad.

Yes, even though you roast the beets and “candy” the walnuts, it’s still pretty darn easy. This is a great salad to make when you feel a bit tired of the same old, same old. It definitely puts a different and fun spin on your typical salad.

I made this to accompany a Thanksgiving dinner, but can you enjoy it year round? Heck yes!

Beet, Goat Cheese & Candied Walnut Salad

8 cups spinach
1 medium beet
1/4 cup chopped green onion
1 cup chopped walnuts
3 Tbsp maple syrup
Couple pinches sea salt
1/2 cup crumbled goat cheese

Dressing:
1/2 cup olive oil
1/4 cup balsamic vinegar
2 Tbsp honey
2 tsp Dijon mustard
3/4 tsp sea salt
1/8 tsp pepper

Preheat oven to 350°F (can use a toaster oven if you have one). Wrap beet in foil, put on a baking sheet, and roast for about 1 hour or until soft and tender (may have to go up to 1.5 hours, depending on size of beet).

Preheat the stove to medium heat, then add the walnuts, maple syrup and salt. Toast for about 5-7 minutes, stirring often. Remove from heat and allow to cool; they will harden up as they do. I like doing this step the day before because they’re even harder and better the next day.

Combine the dressing ingredients in a glass jar and shake it up. You will likely have leftover dressing, so store in the fridge and enjoy again!

Once the beet is soft and tender, let cool until touchable, if you will, then chop off ends and peel skin off with your hands… it will slide off pretty easily. Chop into smallish pieces and allow to cool completely. You can also do this the day before to save on time.

Combine the spinach, onion and beets, and sprinkle the walnuts and goat cheese on top. Pour the dressing on top and mix thoroughly.

Lastly, enjoy and let me know you what think!