Different Spinach Beet Salad Recipes

NICOLE'S BALSAMIC BEET AND FRESH SPINACH SALAD

Nicole's Balsamic Beet and Fresh Spinach Salad image

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

Ingredients

¼ cup aged balsamic vinegar
¼ cup white wine vinegar
1 tablespoon Chardonnay wine
2 tablespoons white sugar
1 (15 ounce) can sliced beets, drained and cut into 1/4 inch slivers
¼ cup thinly sliced red onions
4 cups chopped fresh spinach

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

SPINACH AND ROASTED BEET SALAD WITH GINGER VINAIGRETTE

Spinach and Roasted Beet Salad with Ginger Vinaigrette image

Categories Salad Ginger Onion Side Roast Vegetarian Quick & Easy High Fiber Spinach Beet Fall Healthy Vegan Soy Sauce Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher

Yield Makes 4 servings.

Number Of Ingredients 7

Ingredients

4 medium beets, trimmed
3 tablespoons rice vinegar
2 tablespoons vegetable oil
2 teaspoons reduced-sodium soy sauce
2 teaspoons minced peeled fresh ginger
1/2 medium red onion, thinly sliced
8 cups fresh spinach leaves (about 8 ounces), trimmed

Steps:

Preheat oven to 450°F. Wrap beets in foil. Roast until beets are tender when pierced with skewer, about 1 hour 15 minutes. Cool beets slightly. Peel beets; cut into wedges. Place in medium bowl.
Whisk vinegar, oil, soy sauce and ginger in small bowl to blend well. Season vinaigrette to taste with salt and pepper. Add red onion and half of vinaigrette to beets and toss to blend.
Place spinach in large bowl. Drizzle remaining vinaigrette over; toss to coat. Arrange beet mixture atop spinach.

DIFFERENT SPINACH & BEET SALAD

Different Spinach & Beet Salad image

I love to try something different and this salad is one recipe that I am very fond of. Looks great on a buffet or your holiday dinner table. It is not for everyone but try it you just may love it. Do in advance and put in fridge do not put the dressing on until serving and I recommend that you serve it on the side

Provided by Bergy

Categories Lunch/Snacks

Time 15m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 bunches fresh Baby Spinach, washed,stems removed,swished dry
1 cup currants
1 cup canned beet, chopped
1 lemon, rind and pith removed,seeds removed,sliced as thin as you can
1 cup toasted slivered almonds
1/4 cup capers, drained
1 cup olive oil
1/3 cup red wine vinegar
2 tablespoons white sugar

Steps:

Combine all the salad ingredients in a salad bowl, toss.
Pour all the dressing ingredients into a jar with a tight fitting lid.
Shake dressing well until blended.
Serve on the side or pour over the salad just before serving.

Nutrition Facts : Calories 413.3, Fat 34.1, SaturatedFat 4.3, Sodium 214.1, Carbohydrate 25.5, Fiber 5.5, Sugar 18, Protein 6.6

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