Spinach Salad With Creamy Beet Dressing Recipes

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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.

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

SPINACH SALAD WITH CREAMY DRESSING



Spinach Salad With Creamy Dressing image

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

Provided by Semra22

Categories     Vegetable

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb fresh spinach leaves
1 cup fresh mushrooms, sliced
4 slices cooked and crumbled bacon
1/2 cup mayonnaise
1/2 cup sour cream or 1/2 cup plain yogurt
1 tablespoon white wine vinegar
2 tablespoons lemon juice
1 tablespoon green onion, chopped
1 tablespoon fresh parsley, minced
1 -2 garlic clove, crushed
1/2 teaspoon Dijon mustard (optional)

Steps:

  • Combine washed and torn spinach leaves, mushrooms and bacon in a large bowl.
  • In a blender, combine the dressing ingredients.
  • Toss salad with the dressing and serve.

SPINACH SALAD WITH CREAMY BEET DRESSING



Spinach Salad with Creamy Beet Dressing image

Beets are naturally high in sugar and the canned versions are both soft and have enough salt to make them a delicious base for a simple salad dressing. Note that this salad calls for a beet as part of the veg as well, so set aside enough for your salad before chopping what you need for your dressing.

Categories     Salads

Yield 2 (214 g)

Number Of Ingredients 10

½ cup finely chopped canned beets
1½ tsp. Dijon mustard
1½ tsp. apple cider vinegar
4 Tbsp. low-sodium vegetable broth
1 Tbsp. olive oil
⅓ cup green beans
3 cups baby spinach
2 endives, thinly sliced
2 Tbsp. sweet onion, thinly sliced
1 small canned beet, sliced

Steps:

  • Combine all dressing ingredients in a food processor or blender and process until smooth. Bring a small pan of water to a boil. Add green beans and cook until just tender (2 minutes). Drain and run under cold water immediately to stop cooking process. Toss salad ingredients together and serve with dressing on the side.

Nutrition Facts :

BEET SALAD WITH LEMON DRESSING



Beet Salad with Lemon Dressing image

I was looking for a recipe for pickled beets and saw one with lemon instead of vinegar. I immediately thought of making a tabbouleh-inspired salad with beets instead of tomatoes. -Ann Sheehy, Lawrence, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 1h30m

Yield 6 servings.

Number Of Ingredients 15

3 medium fresh beets (about 1 pound)
1 cup finely chopped English cucumber
6 green onions, thinly sliced
1/2 cup shredded carrot
1/2 cup chopped sweet yellow or red pepper
1/4 cup finely chopped red onion
1/4 cup finely chopped radish
3/4 cup minced fresh parsley
DRESSING:
3 tablespoons olive oil
2 teaspoons grated lemon zest
3 tablespoons lemon juice
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 400°. Scrub beets and trim tops. Wrap beets in foil; place on a baking sheet. Bake until tender, 1-1/4 - 1-1/2 hours. Cool slightly. Peel beets and cut into cubes., Place remaining vegetables and parsley in a large bowl. Whisk together dressing ingredients; toss with cucumber mixture. Gently stir in beets.

Nutrition Facts : Calories 116 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 173mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

SPINACH SALAD WITH CREAMY DRESSING



Spinach Salad With Creamy Dressing image

This is an excellent spinach salad with a creamy, buttermilk-type dressing. The dressing can be made up to 2 days ahead and refrigerated and the salad can be assembled ahead and then tossed with the dressing just before serving. Originally from a July 1984 issue of Bon Apetit that featured a menu and recipes from Sam Higgins, the official camp cook at the K-bar Ranch outside of Arlington, Texas.

Provided by Leslie in Texas

Categories     < 30 Mins

Time 25m

Yield 8 serving(s)

Number Of Ingredients 13

1/2 cup mayonnaise
6 tablespoons buttermilk
1 teaspoon bacon drippings
1 teaspoon white wine vinegar
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
6 cups spinach leaves, stemmed
1/2 medium red onion, thinly sliced
1/2 lb mushroom, thinly sliced
4 medium vine-ripened tomatoes, cut into wedges
1/4 lb bacon, crisply fried and crumbles
4 eggs, hard-boiled, shelled and cut into 4 wedges each

Steps:

  • For Dressing.
  • Mix all ingredients in a small bowl. Cover and refrigerate until well chilled, at least 1 hour.
  • For Salad.
  • Combine spinach,red onions and mushrooms in large bowl; toss with dressing.
  • Divide salad between 8 plates and garnish each with 2 tomato wedges, 2 hard-boiled egg wedges and sprinkle with crumbled bacon.
  • Serve immediately.

Nutrition Facts : Calories 194.4, Fat 14.7, SaturatedFat 4, Cholesterol 120.2, Sodium 365.5, Carbohydrate 9.4, Fiber 1.6, Sugar 4.2, Protein 7.5

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