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
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 teaspoon dijon mustard
- 1/2 cup chopped green onions
- dash pepper
- 1/8 teaspoon salt
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1-1/2 teaspoons sugar
- 1/2 cup fresh raspberries
- 1 medium navel orange peeled and sectioned
- 2 large fresh beets
- 1/2 teaspoon minced fresh mint
- 4 cups torn fresh spinach
- Carbohydrate 3.73965966505649 g
- Cholesterol 0 mg
- Fat 3.65766292096003 g
- Fiber 2.13385209788286 g
- Protein 1.31821812496829 g
- Saturated Fat 0.493913917258625 g
- Serving Size 1 1 serving (68g)
- Sodium 39.0095884772389 mg
- Sugar 1.60580756717363 g
- Trans Fat 0.172985416781964 g
- Calories 50 calories
Directions 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. Yield: 4 servings. Originally published as Beet Spinach Salad in Taste of Home August/September 2002, p49
