Taste of Home
Beet Spinach Salad
TOTAL TIME: Prep: 20 min. + chilling Cook: 30 min. + cooling
YIELD: 4 servings.
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
Ingredients
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2 large fresh beets
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2 tablespoons red wine vinegar
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1 teaspoon Dijon mustard
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1/4 cup olive oil
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1-1/2 teaspoons sugar
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1/8 teaspoon salt
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Dash pepper
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1/2 cup chopped green onions
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1/2 teaspoon minced fresh mint
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4 cups torn fresh spinach
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1 medium navel orange, peeled and sectioned
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1/2 cup fresh raspberries
Directions
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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.
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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.
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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.
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