Beet Spinach Salad Recipe

5 1 1
Beet Spinach Salad Recipe
Beet Spinach Salad Recipe photo by Taste of Home
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Beet Spinach Salad Recipe

Read Reviews
5 1 1
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 30 min. + cooling
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 30 min. + cooling

Ingredients

  • 2 large fresh beets
  • 2 tablespoons red wine vinegar or cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 cup olive or vegetable 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.
Originally published as Beet Spinach Salad in Taste of Home August/September 2002, p49

Nutritional Facts

1 each: 174 calories, 14g fat (2g saturated fat), 0 cholesterol, 151mg sodium, 13g carbohydrate (8g sugars, 4g fiber), 2g protein.

  • 2 large fresh beets
  • 2 tablespoons red wine vinegar or cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 cup olive or vegetable 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
  1. 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.
  2. 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.
  3. In a large salad bowl, combine the spinach, orange sections, beet mixture and remaining vinaigrette; toss. Top with raspberries. Serve immediately. Yield: 4 servings.
Originally published as Beet Spinach Salad in Taste of Home August/September 2002, p49

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daisey5 User ID: 146806 205050
Reviewed Feb. 3, 2010

"The only thing I did different is that i did not put in the mint. It was very good."

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