Beet Spinach SaladBeet Spinach Salad

Need a gluten free, dairy free, lacto ovo vegetarian, and vegan hor d'oeuvre? Beet Spinach Salad could be a spectacular recipe to try. This recipe serves 4. One portion of this dish contains roughly 4g of protein, 14g of fat, and a total of 222 calories. For $1.66 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. If you have torn spinach, salt, green onions, and a few other ingredients on hand, you can make it. This recipe is liked by 51 foodies and cooks. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes roughly 50 minutes. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is tremendous. Similar recipes include Baby Beet Salad, Beet and Blue Cheese Salad with Citrus Vinaigrette Dressing, and Beet Salad With Peppers and Lettuce.

Ingredients

Cooking Instructions

1. 01

   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.

2. 02

   In a small bowl, whisk vinegar and mustard until blended; gradually whisk in oil.

3. 03

   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.

4. 04

   In a large salad bowl, combine the spinach, orange sections, beet mixture and remaining vinaigrette; toss. Top with raspberries.

5. 05

   Serve immediately.