Spinach Beet Salad

Name: Spinach Beet Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings.
Ingredients: 6 small fresh beets (about 1-1/2 pounds); 4 cups fresh baby spinach; 2 medium tart apples, peeled and sliced; 1 medium orange, sectioned; 3 tablespoons raspberry hazelnut vinaigrette; 2 tablespoons chopped hazelnuts, toasted

A healthy and colorful combination of beets, spinach, orange and apples. Tossing with a vinaigrette keeps this salad figure-friendly. —Darleen Brenden, Salem, Oregon

Ingredients

6 small fresh beets (about 1-1/2 pounds)
4 cups fresh baby spinach
2 medium tart apples, peeled and sliced
1 medium orange, sectioned
3 tablespoons raspberry hazelnut vinaigrette
2 tablespoons chopped hazelnuts, toasted

Directions

Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-60 minutes or until tender. Remove from the water; cool. Peel beets and cut into 1-in. wedges.
Divide spinach among four plates. Top with apples, orange and beets. Drizzle with vinaigrette; sprinkle with hazelnuts.

Nutrition Facts

1 serving: 175 calories, 5g fat (1g saturated fat), 0 cholesterol, 252mg sodium, 32g carbohydrate (22g sugars, 5g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Beet Spinach Salad in Healthy Cooking October/November 2011