BEET SPINACH SALAD
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
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.
BEET AND SPINACH SALAD
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
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.
ROASTED BEET SALAD WITH WALNUTS AND GOAT CHEESE
Steps:
- Preheat the oven to 400 degrees F.
- Wrap the beets in foil packets and roast in the oven until tender, about 1 hour. Open the foil packets and let cool. Once cool enough to handle, peel using a paper towel, then dice.
- In a medium bowl, add the olive oil, vinegar, honey, red onions and Dijon and whisk together. Add the beets and spinach to the dressing and toss to coat. Top with the goat cheese and walnuts.
BEST BEET SALAD
Steps:
- Preheat the oven to 400 degrees F. Wrap the beets individually in tin foil and roast directly on the rack in the oven until tender, about 1 hour. Open the foil packets and let cool. Once they're cool, peel the beets and cut into small chunks.
- In a large bowl, whisk together the olive oil, vinegar, honey, red onion, and mustard. Season with salt and pepper. Add the beets and spinach to the dressing and toss to coat. Transfer the salad to a platter or plates, top with the goat cheese and walnuts, and serve.
SPINACH SALAD WITH BEETS
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
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
GREEN BEAN, SPINACH, AND BEET SALAD
Categories Salad Fruit Juice Blender Side Roast Vegetarian Orange Green Bean Spinach Hot Pepper Beet Radish Fall Healthy Vegan Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- For dressing:
- Char chiles directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and coarsely chop chiles.
- Combine chiles, orange juice, oil, vinegar, and garlic in blender. Blend until mixture is smooth and thick. Season dressing to taste with salt and pepper. Cover; chill until dressing is cold, at least 1 hour and up to 1 day.
- For salad:
- Preheat oven to 400°F. Wrap each beet tightly in foil; place directly on oven rack. Roast beets until tender when pierced with knife, about 50 minutes. Unwrap beets and cool completely, then peel. Coarsely grate beets into medium bowl. Toss with lime juice. Season to taste with salt and pepper. Cover and let stand at room temperature at least 1 hour.
- Cook green beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain; transfer to large bowl of ice water to cool. Drain again and pat dry.
- Toss green beans, spinach, onion, and radishes in large bowl with enough dressing to coat. Season with salt and pepper. Divide salad among plates; top with beets.
ROASTED BEET, CARROT AND SPINACH SALAD
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
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
NICOLE'S BALSAMIC BEET AND FRESH SPINACH SALAD
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
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 GOAT CHEESE AND BEETS
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
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
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
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
SPINACH, BEET AND WALNUT SALAD
Provided by Janet Fletcher
Categories Salad Cheese Leafy Green Nut Vegetable Side Bake Thanksgiving Vegetarian Walnut Spinach Beet Fall Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Wrap beets in foil and bake until tender when pierced with knife, about 1 hour 30 minutes. Cool slightly, then peel. Cut each beet into 8 wedges. Place in medium bowl. Cover.
- Whisk oil and vinegar in small bowl. Mix in minced shallots. Pour 3 tablespoons dressing over warm beets; toss. Cool. (Can be prepared 1 day ahead. Cover beets and remaining dressing separately; refrigerate. Bring dressing to room temperature before continuing.)
- Combine spinach, endive and 3/4 cup nuts in large bowl. Pour remaining dressing over; toss. Season with salt and pepper. Divide among plates. Sprinkle cheese over. Top with beets and 1/4 cup nuts.
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