Beet And Spinach Salad Recipes
SPINACH SALAD WITH GOAT CHEESE AND BEETS
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
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.
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
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- 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 : Calories 174 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 151mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 4g fiber), Protein 2g protein.
SPINACH, BEET AND WALNUT SALAD
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
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.
BEET AND SPINACH SALAD
Make and share this Beet and Spinach Salad recipe from Food.com.
Provided by L DJ3309
Categories < 15 Mins
Time 10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In small bowl mash egg yolk add olive oil, water and lemon juice Beat with a wire whisk til creamy, Season with oregano, salt, and pepper.
- Tear spinach salad bowl, add celery, chopped walnuts and crumbled feta cheese.
- Pour dressing over and toss lightly.
- Put on salad plates, mound with Julienne pickled beets. Garnish with chopped egg white.
NICOLE'S BALSAMIC BEET AND FRESH SPINACH SALAD
This easy-to-do salad is a tangy and healthy way to add fresh spinach and beets to your diet.
Provided by Nicole Evans
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 5h15m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk together the balsamic vinegar, white wine vinegar, Chardonnay, and sugar in a small bowl. Place the beets and onions in a small, sealable container. Pour the vinegar mixture over the beets and onions to completely cover. Seal top; marinate in refrigerator for 4 to 5 hours.
- When ready to serve, divide spinach leaves between four salad plates. Top with beet mixture, and drizzle salads with a bit of the marinating liquid.
Nutrition Facts : Calories 80 calories, Carbohydrate 18.1 g, Fat 0.3 g, Fiber 2.7 g, Protein 2 g, Sodium 235.9 mg, Sugar 14.7 g
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