This recipe was inspired from a meal at Wonderland on Royal Caribbean's Quantum of the Seas cruise ship. This salad is super easy to prepare and is full of flavor. Candied walnuts complement the salad and a mustard balsamic vinaigrette adds freshness.
3 medium beets, scrubbed and trimmed
1/4 cup chopped walnuts
3 tablespoons packed brown sugar
1 package of spinach salad greens (or use any greens of your choice)
1/4 cup crumbled feta cheese
1/2 avocado, cubed
1/4 cup balsamic vinegar
3 tablespoons dijon mustard
salt and crushed black pepper to taste
- Place beets in a saucepan, and fill with enough water to cover them. Bring to a boil and cook for 20 minutes, until tender. Drain and then cool. Cut into cubes and set aside.
- In a small skillet, place walnuts and cook on medium-low heat. Heat until walnuts are slightly toasted and then add the brown sugar. Warm until the sugar beings to melt. Remove from heat and coat walnuts with sugar.
- In a small bowl, whisk together the balsamic vinegar and mustard. Add salt and pepper to taste.
- In a large bowl, mix spinach greens, cubed beets and cubed avocado. Sprinkle the candied walnuts, feta cheese, and drizzle the dressing on top. Serve and enjoy!