Herbed Goat Cheese and Beets on Spinach Greens

This is a delicious way to enjoy goat cheese—use it to top off this colorful salad made with baby spinach, beets, and a nutrient-dense mixture of seeds and nuts.

Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 4


  • ¼ cup olive oil
  • ¼ cup white wine vinegar
  • 1 Tbsp. chopped fresh thyme
  • 1 tsp. minced garlic
  • 1½ tsp. salt, divided
  • 1¼ tsp. ground black pepper, divided
  • 1 Tbsp. sunflower seeds
  • 1 Tbsp. pumpkin seeds
  • 1 Tbsp. slivered almonds
  • 12 oz. baby spinach
  • 1 large cooked beet, peeled, quartered, and sliced
  • 4 oz. fresh goat cheese log, chilled and sliced


  • Combine the olive oil, vinegar, thyme, garlic, ½ teaspoon salt, and ¼ teaspoon pepper small bowl and whisk until smooth.
  • In a small bowl, mix together sunflower seeds, pumpkin seeds, and almonds.
  • Divide the spinach, beet slices, and goat cheese slices onto 4 chilled dinner plates. Drizzle each salad with dressing and sprinkle with seed mixture and remaining salt and pepper.