Beet Spinach Salad Recipe

Beet Spinach Salad Recipe photo by Taste of Home

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My husband and I like this salad's fresh taste and the fact that it uses beets, spinach, mint and onion, all of which we grow in our large garden.—Marguerite Shaeffer, Sewell, New Jersey

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Beet Spinach Salad Recipe

Prep: 20 min. + chilling Cook: 30 min. + cooling

Yield: 4 Servings

20 30 50

Ingredients

2 large fresh beets
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/4 cup olive oil
1-1/2 teaspoons sugar
1/8 teaspoon salt
Dash pepper
1/2 cup chopped green onions
1/2 teaspoon minced fresh mint
4 cups torn fresh spinach
1 medium navel orange, peeled and sectioned
1/2 cup fresh raspberries

Directions

Place beets in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until tender. Cool; peel and cut into 1/4-in. strips.
In a small bowl, whisk vinegar and mustard until blended; gradually whisk in oil. Add the sugar, salt and pepper. In a large bowl, combine the beets, onions, mint and 2 tablespoons vinaigrette. Cover and refrigerate for 30 minutes.
In a large salad bowl, combine the spinach, orange sections, beet mixture and remaining vinaigrette; toss. Top with raspberries. Serve immediately. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 174 calories, 14 g fat (2 g saturated fat), 0 cholesterol, 151 mg sodium, 13 g carbohydrate, 4 g fiber, 2 g protein.

Originally published as Beet Spinach Salad in Taste of Home August/September 2002, p49