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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
  • Total Time
    Prep: 20 min. + chilling Cook: 30 min. + cooling
  • Makes
    4 servings

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

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Reviews

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Average Rating:
  • sgronholz
    Jul 17, 2019

    What a delicious salad and great way to make use of our garden's bounty! I substituted our homegrown strawberries for the raspberries, since our raspberries weren't ready quite yet.

  • daisey5
    Feb 3, 2010

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