Spinach Salad With Beets Recipes

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BEET SPINACH SALAD



Beet Spinach Salad image

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

2 large fresh beets
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/4 cup olive oil
1-1/2 teaspoons sugar
1/8 teaspoon salt
Dash pepper
1/2 cup chopped green onions
1/2 teaspoon minced fresh mint
4 cups torn fresh spinach
1 medium navel orange, peeled and sectioned
1/2 cup fresh raspberries

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 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.

MY FAVORITE BEET SALAD



My Favorite Beet Salad image

Fresh roasted beets over a bed of baby spinach with tomatoes, avocados, onions and feta cheese drizzled with a balsamic dressing. You can cut this recipe in half for 4 servings, though it so good the next day too that I always make plenty.

Provided by monkeydoo3

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 1h30m

Yield 8

Number Of Ingredients 11

6 large beets, trimmed
¼ cup extra virgin olive oil
salt and ground black pepper to taste
1 (8 ounce) package baby spinach leaves
2 tomatoes, cut into bite-sized pieces
2 avocados - peeled, pitted, and cut into bite-sized pieces
½ red onion, chopped, or to taste
1 (4 ounce) container crumbled feta cheese
½ cup balsamic vinegar
½ cup extra-virgin olive oil
1 tablespoon Dijon mustard, or more to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place the beets into a large bowl, and drizzle with 1/4 cup olive oil, salt, and black pepper. Lay out 2 large squares of aluminum foil on a work surface, and place 3 beets onto the center of each sheet. Fold the aluminum foil into 2 envelopes, sealing the beets into the packets; place the packets into a baking dish.
  • Bake in the preheated oven until tender, 1 to 1 1/2 hours. Check for tenderness after 1 hour by piercing a beet with a fork. Open the foil, and allow the beets to cool until they can be handled; peel, and slice.
  • Lay out the spinach leaves on an attractive oblong-shaped serving platter. Sprinkle pieces of tomato and avocado over the spinach leaves, and top with chopped red onion. Lay the sliced warm beets over the salad, and top with crumbled feta cheese.
  • Whisk together balsamic vinegar, 1/2 cup of olive oil, and Dijon mustard until smooth; pour over the salad to serve.

Nutrition Facts : Calories 413.1 calories, Carbohydrate 28.2 g, Cholesterol 12.6 mg, Fat 31.9 g, Fiber 9.7 g, Protein 7.2 g, SaturatedFat 6.2 g, Sodium 400.3 mg, Sugar 16.9 g

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

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 SALAD WITH BEETS



Spinach Salad With Beets image

Make and share this Spinach Salad With Beets recipe from Food.com.

Provided by ellie_

Categories     Cheese

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb small beet
4 teaspoons sherry wine vinegar
2 garlic cloves, minced
1/4 cup olive oil
salt
pepper
1/4 red onion, sliced
1/2 lb Baby Spinach
3 ounces feta cheese

Steps:

  • Preheat oven to 350 degrees F.
  • Remove beet greens and discard. Place beets in baking dish with 1/4 cup water. Cover and bake for 40-45 minutes. Cool and then peel beets. Cool and then cut into 1/2 inch wedges.
  • In a jar or small bowl whisk together 4 teaspoons vinegar, garlic, oil and salt and pepper.
  • In bowl toss together beets and red onion with half the dressing.
  • In a large salad bowl toss spinach with remaining dressing. Top with beets and onions. Toss. Crumble the feta over all. Toss.

Nutrition Facts : Calories 247, Fat 18.7, SaturatedFat 5.3, Cholesterol 20.1, Sodium 384.6, Carbohydrate 15.5, Fiber 3.6, Sugar 10.5, Protein 6.9

ROASTED BEET, CARROT AND SPINACH SALAD



Roasted Beet, Carrot and Spinach Salad image

Toss up a beautiful Roasted Beet, Carrot and Spinach Salad using this recipe from My Food and Family. This easy-to-make salad is crisp and refreshing.

Provided by My Food and Family

Categories     Vegetable Recipes

Time 1h

Yield 4 servings

Number Of Ingredients 6

4 small red beets, trimmed, quartered
1/2 cup KRAFT Balsamic Vinaigrette Dressing, divided
2 carrots, peeled, cut crosswise in half
1 pkg. (5 oz.) baby spinach leaves
1 red pepper, chopped
1/2 cup ATHENOS Traditional Crumbled Feta Cheese

Steps:

  • Heat oven to 450ºF.
  • Toss beets with 2 Tbsp. dressing; place on foil-lined rimmed baking sheet sprayed with cooking spray.
  • Bake 20 min. Toss carrots with 2 Tbsp. dressing; add to baking sheet with beets. Bake 20 to 25 min. or until vegetables are tender.
  • Arrange spinach and peppers on serving platter. Top with roasted vegetables; drizzle with remaining dressing. Sprinkle with cheese.

Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 3 g

BEET AND SPINACH SALAD



Beet and Spinach Salad image

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

1 egg, hard cooked
1 tablespoon olive oil
2 tablespoons cold water
2 tablespoons fresh lemon juice
1/4 teaspoon dried oregano, crushed
salt and pepper
2 cups celery, chopped
1/2 cup walnuts, coarsely chopped
2 ounces feta cheese, divided
1/2 lb fresh spinach
2 cups pickled beets, julienned cut chilled

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.

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