Pickled Beet And Mandarin Orange Spinach Salad Recipes

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BEET, MANDARIN ORANGE AND SPINACH SALAD



Beet, Mandarin Orange and Spinach Salad image

People seem to either hate or love beets -- I would guess you like them because you have chosen this recipe to look at. (The first recipe calls for canned beets; sometimes I buy fresh beets and cook them -- this variation is after the canned beet recipe.) When using the fresh beet recipe, I make the beets ahead of time to allow for cooling in the fridge and then just cut them up when assembling the salad.

Provided by TasteTester

Categories     Vegetable

Time 5m

Yield 4 serving(s)

Number Of Ingredients 5

6 ounces fresh spinach leaves
1 (15 ounce) can of cut beets (well drained)
1 (11 ounce) can mandarin oranges, well drained (in light syrup)
1/4 cup bottled poppy seed dressing (if you don't like poppy seed dressing you can use a basic vinaigrette dressing)
3 fresh beets (used in place of the canned beets)

Steps:

  • CANNED BEET RECIPE:.
  • Place spinach in a salad bowl.
  • Add remaining ingredients; toss and serve.
  • 5 minutes prep time; no cooking time.
  • FRESH BEET RECIPE:.
  • Preheat oven to 450°F Remove beet greens from 3 fresh beets; rinse beets and wrap tightly in foil. Bake for 40-50 minutes or until tender when pierced with a fork. Unwrap foil and remove skin by rubbing firmly with paper towels. Refrigerate beets until cool; cut into pieces and add to salad.
  • 5 minutes prep time; 1 hour cooking time; 1 hour cooling time.

Nutrition Facts : Calories 114.8, Fat 0.7, SaturatedFat 0.1, Sodium 146.5, Carbohydrate 26.4, Fiber 5.2, Sugar 19.9, Protein 4.3

PICKLED BEET AND MANDARIN ORANGE SPINACH SALAD



Pickled Beet and Mandarin Orange Spinach Salad image

This salad is so quick & easy to prepare, and always receives rave reviews!

Provided by Cooking Mamas

Categories     Salad

Number Of Ingredients 12

1 (15 oz.) can whole pickled beets (quartered)
1 (11 oz.) can mandarin oranges (drained, reserving 2 T. juice for dressing)
red onion (thinly sliced )
1 bag baby spinach (washed and ready to eat)
Candied pecans or walnuts
feta cheese (crumbled)
MANDARIN ORANGE VINAGERETTE :
1 T. olive oil
2 T. Mandarin orange juice ((from the can))
2 T. apple cider vinegar (or red wine vinegar)
1 T. honey
Salt and pepper (to taste)

Steps:

  • SALAD: Divide baby spinach among 4 salad plates.
  • Slice beets in half and then quarter; arrange on top of spinach.
  • Divide Mandarin oranges over the beets and spinach.
  • Thinly slice onion and scatter over the salad.
  • Sprinkle with desired amounts of candied pecans and feta cheese.
  • VINAGERETTE: In a small bowl, whisk together all ingredients & drizzle over beet salad.

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