Spinach Beet Salad Recipes

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.

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.

WARM BEET & SPINACH SALAD

Steps:

• Place spinach in a large bowl.
• Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add tomatoes, olives, parsley and garlic and cook, stirring, until the tomatoes begin to break down, about 3 minutes. Add beets, vinegar, salt and pepper and cook, stirring, until the beets are heated through, about 1 minute more. Add the beet mixture to the spinach and toss to combine. Serve warm.

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 AND BEET SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place beets in a roasting pan; drizzle with 1 teaspoon balsamic creme. Season with salt and black pepper.
• Roast beets in the preheated oven until tender, 30 to 40 minutes. Cut beets into bite-sized pieces; cool to room temperature.
• Combine spinach, walnuts, goat cheese, pickled red onion, and French-fried onions in a bowl.
• Whisk lemon juice, 1/4 cup balsamic creme, olive oil, salt, and black pepper in a bowl; pour over salad. Toss to coat.

ROASTED BEET, CARROT AND SPINACH SALAD

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.

SPINACH & BEET SALAD WITH CHICKEN

Steps:

• Place chicken in a small skillet or saucepan and add enough water to cover; bring to a simmer over high heat. Cover, reduce heat and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board. When cool enough to handle, cut into 1/4-inch-thick slices.
• Meanwhile, whisk oil, syrup, vinegar, mustard, soy sauce, salt and pepper in a large bowl. Reserve 2 tablespoons dressing in a small bowl. Add spinach to the large bowl; toss to coat with dressing. Divide the spinach between 2 plates, top with the chicken, beets, goat cheese and pecans. Drizzle with the reserved vinaigrette.

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 AND SPINACH SALAD RECIPE

Steps:

• Wash and dry the spinach and tomatoes. Then chop the cherry tomatoes in half.
• Cut the canned beetroot into bite sized pieces.
• Chop walnuts into small pieces.
• Combine the baby spinach leaves, chopped beetroot, sliced cherry tomatoes and chopped walnuts in a large bowl.
• Mix the olive oil and balsamic vinegar together in a small bowl. Drizzle the balsamic vinaigrette over the spinach and beet salad.
• Toss to combine, then add salt and pepper to taste.

SPINACH, BEET AND WALNUT SALAD

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.

SPINACH SALAD WITH BEETS AND WALNUTS RECIPE

Steps:

• Preheat oven to 425°F. Place beets on a baking sheet. Roast until fork tender, about 1 hour depending on size of the beets. When cool enough to handle, peel beets and roughly chop.
• Place spinach, beets, goat cheese, and walnuts in a large bowl.
• In a small bowl, whisk together olive oil and vinegar. Whisk in salt and pepper. Pour dressing over salad and toss to combine. This Recipe Appears In Serious Entertaining: A Family Valentine's Day