Spinach And Beet Salad - cooking recipe

Ingredients

2 beets
1 teaspoon balsamic creme (reduced balsamic vinegar), or as needed
salt and ground black pepper to taste
4 cups chopped fresh spinach
1/2 cup candied walnuts
1/2 cup crumbled goat cheese
14 cups pickled onions
1/4 cup French-fried onions (such as French's(R))
Dressing:
1 teaspoon lemon juice
1/4 cup balsamic creme (reduced balsamic vinegar)
1 teaspoon olive oil

Preparation

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