BEET, MANDARIN ORANGE AND SPINACH SALAD
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
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
This salad is so quick & easy to prepare, and always receives rave reviews!
Provided by Cooking Mamas
Categories Salad
Number Of Ingredients 12
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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