Spinachsaladwithbeets Recipes

SPINACH SALAD WITH GOAT CHEESE AND BEETS

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.

BEET SPINACH SALAD

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.

SPINACH SALAD WITH BEETS

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.

NICOLE'S BALSAMIC BEET AND FRESH SPINACH SALAD

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.

BEET AND SPINACH SALAD

Steps:

• Make the dressing by combining the dressing ingredients in a drinking glass, small bowl, or jar. Stir/shake well. Give it a taste and adjust ingredients as needed (e.g. add more honey or vinegar).
• Peel the beets and cut off the ends. Using a regular box grater, grate them. Prep other salad ingredients and add them to a large bowl. The beets will turn everything pink, so if you don't want that, toss the salad THEN add the cheese and pears on top like I did.
• I like to season the salad itself as well as the dressing with salt & pepper, so add some salt & pepper and then toss with the dressing (shake/stir well first). Serve immediately.

BEET, MANDARIN ORANGE AND SPINACH SALAD

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.

SPINACH QUINOA SALAD WITH BEETS

Steps:

• MAKE THE DRESSING: Combine all dressing ingredients in a tightly sealed container/jar and shake well. Or, whisk well until combined.
• ASSEMBLE SALAD: [If you are cutting avocado and apple ahead of assembly time, sprinkle with lemon to avoid browning]. Combine all salad ingredients in a bowl. Add part of the dressing. Toss. Add more dressing if needed. Garnish with chopped nuts and/or goat cheese if desired.

BABY SPINACH WITH BEETS AND GOAT CHEESE

Steps:

• Place the baby spinach in a salad bowl. Add the balsamic vinaigrette and toss gently until well coated.
• Divide the spinach among 4 shallow bowls or salad plates. Top with the beet slices and sprinkle over the crumbled goat cheese. Serve.
• Cooking Beets
• To prepare the beets, trim all but about 1 inch of the stems. Rinse thoroughly under cold, running water.
• To boil beets, bring a large saucepan of water to a boil. Add the beets and return the water to a boil. Reduce the heat and simmer, covered, until the beets are tender when pierced with a thin, sharp knife, about 20 minutes for small beets, about 30 minutes for medium beets, and 45 minutes to 1 hour for large beets. Drain the beets and transfer them to a bowl of ice water until cool enough to handle.
• To bake beets, preheat the oven to 400°F. Place the beets in a small roasting pan and add 1/2 cup of water. Seal the pan tightly with foil and bake until the beets are tender when pierced with a thin, sharp knife, about 45 minutes for small beets, about 1 hour for medium beets, and about 1 1/4 hours for large beets (be careful when lifting the foil; don't get burned by the escaping hot steam). Remove the beets from the pan and let stand. When the beets are cool enough to handle, use a paring knife to trim the ends and slip off their skins. Serve warm, at room temperature, or cold.
• from aunt elsa's kitchen
• Beets retain better flavor when they are boiled or baked with their skins on, but peeling them after cooking can transfer all that beautiful color right to your hands, where it doesn't look so nice. Wear kitchen gloves when peeling and chopping beets.