Fresh baby spinach with creamy goat cheese, candied walnuts, beets, and a balsamic vinaigrette.
Place baby spinach in a large salad bowl.
Slice pre-cooked beets into wedges.
Toast walnuts in a dry skillet for 2-3 minutes until fragrant.
Add beets and toasted walnuts to the spinach.
Crumble goat cheese over the salad.
Whisk olive oil, balsamic vinegar, salt, and pepper for dressing.
Drizzle dressing over salad, toss gently, and serve.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.