Beet Spinach Salad

Total Time

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


4 servings

Updated: Oct. 22, 2022
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


  • 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


  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.

Nutrition Facts

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