Baby Spinach Beet And Walnut Salad Recipes

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ROASTED BEET, WALNUT AND BABY SPINACH SALAD



Roasted Beet, Walnut and Baby Spinach Salad image

This healthy, composed salad is a perfect starter and includes roasted beets, toasted walnuts, fresh spinach, and a creamy, orange dressing.

Provided by Lynne Webb

Categories     Salads

Time 1h10m

Number Of Ingredients 10

6 medium beets (red, gold or both - about 1-1/2 lbs)
1 tablespoon walnut oil
Salt and freshly ground black pepper
1/3 cup walnut oil
1/3 cup heavy cream
3 tablespoons orange juice
1-1/2 tablespoons lemon juice
Salt and freshly ground black pepper to taste
1/2 cup shelled walnuts (lightly toasted)
12 ounces baby spinach leaves

Steps:

  • Preheat the oven to 375°F. Lay a sheet of heavy-duty aluminum foil on a baking sheet and coat it thoroughly with nonstick spray.
  • Trim the green tops from the beets and reserve them for another use. Remove any long roots, then peel them just like you would a potato.
  • Cut into 1/2-inch cubes and arrange the beets in a single layer on half of the foil. Drizzle them with the walnut oil and season with salt and pepper.
  • Fold the foil in half to form a sealed packet and place in the oven to roast for about 45 minutes, or until the pieces are tender when pierced with a knife.
  • Remove from the oven, open the foil and set aside to cool to room temperature.

Nutrition Facts : Calories 212 kcal, Carbohydrate 9 g, Protein 3 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 182 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 14 g, ServingSize 1 serving

SPINACH SALAD WITH BEETS AND WALNUTS RECIPE



Spinach Salad with Beets and Walnuts Recipe image

Sweet roasted beets, crunchy walnuts, and bright baby spinach make a simple but well balanced salad.

Provided by Carrie Vasios Mullins

Categories     Appetizer     Side Dish     Salads     Salad

Time 1h20m

Yield 4

Number Of Ingredients 8

2 large beets, trimmed
8 ounces baby spinach
1/3 cup crumbled goat cheese
1/2 cup toasted walnuts
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
Scant 1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 425°F. Place beets on a baking sheet. Roast until fork tender, about 1 hour depending on size of the beets. When cool enough to handle, peel beets and roughly chop.
  • Place spinach, beets, goat cheese, and walnuts in a large bowl.
  • In a small bowl, whisk together olive oil and vinegar. Whisk in salt and pepper. Pour dressing over salad and toss to combine. This Recipe Appears In Serious Entertaining: A Family Valentine's Day

Nutrition Facts : Calories 214 kcal, Carbohydrate 12 g, Cholesterol 3 mg, Fiber 5 g, Protein 6 g, SaturatedFat 3 g, Sodium 408 mg, Sugar 6 g, Fat 17 g, ServingSize serves 4, UnsaturatedFat 0 g

BABY SPINACH, BEET AND WALNUT SALAD



Baby Spinach, Beet and Walnut Salad image

Try this glorious Baby Spinach, Beet and Walnut Salad tonight. You won't believe this Baby Spinach, Beet and Walnut Salad is a Healthy Living recipe.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 8 servings, 1-1/4 cups each

Number Of Ingredients 6

2 cups chopped canned beets
1 pkg. (10 oz.) baby spinach leaves
1 cup grape tomatoes
3/4 cup chopped walnuts, toasted
1/2 cup KRAFT Lite Raspberry Vinaigrette Dressing
1/2 cup ATHENOS Crumbled Reduced Fat Feta Cheese

Steps:

  • Toss all ingredients except dressing and cheese in large bowl.
  • Add dressing; mix lightly. Sprinkle with cheese. Serve immediately.

Nutrition Facts : Calories 130, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 3.0357 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g

BABY SPINACH SALAD WITH MANDARIN ORANGE AND RED ONIONS



Baby Spinach Salad with Mandarin Orange and Red Onions image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 7

8 ounces baby spinach, about 5 to 6 cups
1 cup mandarin oranges, drained
1/2 cup chopped red onions
1 tablespoon orange marmalade
2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil, eyeball the amount
Salt and pepper

Steps:

  • Arrange spinach leaves on a large platter or individual salad plates. Top with mandarin sections and chopped red onion. Whisk together marmalade and vinegar. Stream oil into dressing while continuing to whisk.
  • When you are ready to serve, pour the dressing over salad and season with salt and pepper.

SPINACH, BEET AND WALNUT SALAD



Spinach, Beet and Walnut Salad image

Provided by Janet Fletcher

Categories     Salad     Cheese     Leafy Green     Nut     Vegetable     Side     Bake     Thanksgiving     Vegetarian     Walnut     Spinach     Beet     Fall     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 8

1 1/2 pounds medium beets, trimmed
1/2 cup walnut oil or olive oil
1/4 cup Sherry wine vinegar
2 large shallots, minced
2 (6-ounce) packages baby spinach
4 heads Belgian endive, thinly sliced crosswise
1 cup walnuts, toasted, coarsely chopped (about 4 ounces)
6 ounces soft fresh goat cheese (such as Montrachet), crumbled

Steps:

  • Preheat oven to 400°F. Wrap beets in foil and bake until tender when pierced with knife, about 1 hour 30 minutes. Cool slightly, then peel. Cut each beet into 8 wedges. Place in medium bowl. Cover.
  • Whisk oil and vinegar in small bowl. Mix in minced shallots. Pour 3 tablespoons dressing over warm beets; toss. Cool. (Can be prepared 1 day ahead. Cover beets and remaining dressing separately; refrigerate. Bring dressing to room temperature before continuing.)
  • Combine spinach, endive and 3/4 cup nuts in large bowl. Pour remaining dressing over; toss. Season with salt and pepper. Divide among plates. Sprinkle cheese over. Top with beets and 1/4 cup nuts.

ROASTED BABY BEET AND BABY CARROT SALAD WITH A SHERRY WALNUT VINAIGRETTE



Roasted Baby Beet and Baby Carrot Salad with a Sherry Walnut Vinaigrette image

Provided by Emeril Lagasse

Categories     side-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 13

12 ounces baby beets, without the tops, peeled
12 ounces baby carrots, without the tops, peeled
2 tablespoons olive oil, plus 1/4 cup
3/4 teaspoon kosher salt, divided
3/4 teaspoon ground black pepper, divided
2 teaspoons chopped fresh tarragon leaves
1 teaspoon chopped fresh chives
1/4 cup sherry vinegar
2 teaspoons honey
1/2 cup walnut oil
6 ounces mixed baby lettuces or spring mix, washed and spun dry
1/2 cup lightly toasted walnut pieces
3 ounces mild soft goat cheese, crumbled

Steps:

  • Preheat the oven to 400 degrees F.
  • In a small ovenproof casserole or roasting pan place the beets with 1 tablespoon of the olive oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss to coat well and push to 1 side of the pan. In a piece of foil, place the carrots with 1 tablespoon of the olive oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss to coat well. Wrap the foil tightly and place alongside the beets in the roasting pan. Transfer to the oven and bake, stirring occasionally, until the beets are crisp-tender, about 45 minutes. The carrots may be done earlier, so check occasionally. Remove the beets from the oven and allow to cool slightly. Toss with the tarragon and chives and set aside to cool to room temperature.
  • In a mixing bowl combine the sherry vinegar, honey, remaining salt, and remaining pepper and whisk to combine. While continuing to whisk, add the remaining 1/4 cup of olive oil and the walnut oil in a thin, steady stream, until smooth and emulsified.
  • Place the lettuce in a salad bowl and add the beets, walnuts, and crumbled goat cheese. Drizzle some of the vinaigrette over the salad, to taste, and toss to thoroughly combine. Serve immediately, drizzled with additional vinaigrette, if desired.

BABY BEET SALAD WITH WALNUTS



Baby Beet Salad with Walnuts image

Whip up a healthy side in no time using this baby beet salad recipe.

Provided by Allrecipes Magazine

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 1h20m

Yield 6

Number Of Ingredients 6

2 pounds assorted baby beets
1 tablespoon olive oil
¼ cup vinaigrette dressing, or to taste
5 cups baby lettuce mix
⅔ cup crumbled Gorgonzola cheese
⅔ cup coarsely chopped toasted walnuts

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Trim tops from baby beets. Gently wash, then arrange in a single layer in a shallow baking pan. Drizzle with olive oil and gently toss to coat.
  • Bake, covered, until tender, about 40 minutes. Let cool in the covered pan on a wire rack for 30 minutes.
  • Peel and halve beets lengthwise, then gently toss with vinaigrette dressing.
  • Arrange baby lettuce on a serving platter. Top with beets, Gorgonzola cheese, and walnuts.

Nutrition Facts : Calories 235.9 calories, Carbohydrate 20.9 g, Cholesterol 11.1 mg, Fat 14.8 g, Fiber 6.2 g, Protein 7.8 g, SaturatedFat 3.8 g, Sodium 463 mg, Sugar 13.8 g

SPINACH SALAD WITH GOAT CHEESE AND BEETS



Spinach Salad with Goat Cheese and Beets image

Here's a super easy salad that looks and tastes festive for the wonderful Christmas season, but is also wonderful all year round. Vinaigrette dressing coats the greens nicely. -Nancy Latulippe, Simcoe, Ontario

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 10 servings.

Number Of Ingredients 10

1-1/4 pounds fresh beets
1 tablespoon balsamic vinegar
1-1/2 teaspoons honey
1-1/2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
5 cups fresh baby spinach
2 ounces fresh goat cheese, crumbled
1/2 cup chopped walnuts, toasted

Steps:

  • 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 until tender, 30-60 minutes. Remove from the water; cool. Peel beets and cut into 1-in. pieces., In a small bowl, whisk the vinegar, honey, mustard, salt and pepper. Slowly whisk in oil until blended. , Place spinach in salad bowl. Drizzle with dressing; toss to coat. Top with beets, goat cheese and walnuts. If desired, sprinkle with additional pepper.

Nutrition Facts : Calories 113 calories, Fat 10g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 128mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.

ROASTED BEET, SPINACH & WALNUT SALAD



Roasted Beet, Spinach & Walnut Salad image

Make and share this Roasted Beet, Spinach & Walnut Salad recipe from Food.com.

Provided by Dancer

Categories     Cheese

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

5 tablespoons olive oil
4 beets (about 1 pound)
1 large onion, cut in half
1/2 cup walnut pieces
2 tablespoons balsamic vinegar
2 cloves garlic, minced
salt and pepper
2 cups spinach, washed
1/2 cup crumbled blue cheese or 1/2 cup gorgonzola

Steps:

  • Preheat the oven to 400F degrees.
  • Lightly brush a roasting pan or cookie sheet with 1/2 tablespoon of the olive oil.
  • Place the beets and onion in the pan and roast in the oven for about 30 minutes, or until the beets are tender.
  • Add the walnuts to the roasting pan for the last 5 minutes.
  • In a mixing bowl, whisk the remaining 4 1/2 tablespoons of olive oil with the balsamic vinegar, garlic, salt and pepper until well blended.
  • Peel the beets and onion, slice and add to the bowl with the toasted walnuts.
  • Add the spinach and toss together.
  • Transfer the salad to serving plates and sprinkle with the blue cheese.

BABY SPINACH, PEAR AND WALNUT SALAD



Baby Spinach, Pear and Walnut Salad image

A refreshing and flavoursome salad which is visually appealing and complements any meat, rice or pasta dish. Adapted from a recipe in the latest issue of the Australian magazine 'New Idea'. When I posted this initially, I just listed "pears" in the ingredients, but have since located the pears specified, and I have made the salad with those pears: CORELLA PEARS. See notes below.

Provided by bluemoon downunder

Categories     Spinach

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup honey
1 tablespoon balsamic vinegar
2 pears, preferably Corella pears
60 g walnuts
200 g baby spinach leaves
6 chives, coarsely chopped
1/4 cup milk
1 sprig rosemary
25 g soft feta, crumbled
1/8 cup olive oil
salt, to taste
fresh ground pepper, to taste

Steps:

  • Place the honey and vinegar in a medium bowl and stir until well combined; cut the pears lenghtways into 1cm-thick pieces and toss in the honey mixture.
  • Cook the pears on a heated, oiled grill pan or BBQ hotplate on one side for 1 minute or until golden; remove and set aside to cool.
  • Toss the walnuts in the remaining honey and balsamic vinegar mixture, and cook on a heated oiled grill pan, turning frequently, for 2 minutes or until golden brown; set aside to cool.
  • FETA DRESSING: Place the milk and rosemary in a small saucepan and bring to the boil; remove and cool; discard the rosemary; place the feta in a medium bowl and gradually whisk in the milk, a little at a time until it forms a smooth paste, whik in the oil and season to taste.
  • SERVING: Place the pears and walnuts in a large bowl, add the baby spinach leaves and chives, pour over the feta dressing, toss well and serve.
  • NOTES: Corella pears are named after the colourful Australian Corella parrot. They are a type of pear which was first developed by the German settlers who settled the Barossa Valley, in South Australia, in the 1840s. Corella pears are soft skinned, golden and red: really beautiful. As my mother said, they look as if they belong in a still life painting. They lose this colour when cooked, but they come out a beautiful golden brown, and they are so, so deliciously sweet. if you are familiar with Fuji apples, in taste and appearance, they are their cousins. I'm planning to make this salad next time with half Corella pears and half Fuji apples.

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