Beet Spinach Salad Recipe

Beet Spinach Salad Recipe photo by Taste of Home

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A healthy and colorful combination of beets, spinach, orange and apples. Tossing with a vinaigrette keeps this salad figure-friendly. —Darleen Brenden, Salem, Oregon

This recipe is:

Healthy

Diabetic Friendly

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Beet Spinach Salad Recipe

Prep: 10 min. Cook: 30 min. + cooling

Yield: 4 Servings

10 30 40

Ingredients

6 small fresh beets (about 1-1/2 pounds)
4 cups fresh baby spinach
2 medium tart apples, peeled and sliced
1 medium orange, sectioned
3 tablespoons raspberry hazelnut vinaigrette
2 tablespoons chopped hazelnuts, toasted

Directions

Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-60 minutes or until tender. Remove from the water; cool. Peel beets and cut into 1-in. wedges.
Divide spinach among four plates. Top with apples, orange and beets. Drizzle with vinaigrette; sprinkle with hazelnuts. Yield: 4 servings.

Nutritional Facts 1 serving equals 175 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 252 mg sodium, 32 g carbohydrate, 5 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Beet Spinach Salad in Healthy Cooking October/November 2011, p44