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Beet Spinach Salad

 Beet Spinach Salad
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
4 ServingsPrep: 20 min. + chilling Cook: 30 min. + cooling

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.

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Beet Spinach Salad (continued)

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.