BEET SALAD DRESSING (QUICK & EASY)
Drizzle this beet salad dressing on any of your favorite leafy greens or roasted beet salads! It only takes 5 minutes to make.
Provided by Natalya Drozhzhin
Categories Dressing
Time 5m
Number Of Ingredients 6
Steps:
- Gather the dressing ingredients.
- Combine all ingredients in a sealable canning jar. Close the lid and shake vigorously to combine.
- Keep dressing refrigerated between uses. Enjoy atop your favorite roasted and pickled beet salads!
Nutrition Facts : Calories 102 kcal, Carbohydrate 5 g, Protein 1 g, Fat 9 g, SaturatedFat 1 g, Sodium 335 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 8 g, ServingSize 1 serving
SPINACH AND BEET SALAD
I love to eat this salad with grilled chicken or BBQ steak. Great summer salad.
Provided by Cooking Brunette
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 50m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 738.1 calories, Carbohydrate 121.7 g, Cholesterol 13.8 mg, Fat 22.4 g, Fiber 9.4 g, Protein 14 g, SaturatedFat 6.6 g, Sodium 20146.8 mg, Sugar 5.5 g
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 BEET SALAD
A healthy and colorful combination of beets, spinach, orange and apples. Tossing with a vinaigrette keeps this salad figure-friendly. -Darleen Brenden, Salem, Oregon
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 6
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 for 30-60 minutes or until tender. Remove from the water; cool. Peel beets and cut into 1-in. wedges., Divide spinach among four plates. Top with apples, orange and beets. Drizzle with vinaigrette; sprinkle with hazelnuts.
Nutrition Facts : Calories 175 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 252mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
BEET AND SPINACH SALAD
This beet and spinach salad recipe has goat's cheese, fresh raw grated beets, pears, and a homemade honey balsamic vinaigrette. It's healthy and will look lovely on your table!
Provided by Natasha Bull
Categories Salad
Time 25m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 305 kcal, Carbohydrate 27 g, Protein 8 g, Fat 20 g, SaturatedFat 6 g, Cholesterol 13 mg, Sodium 208 mg, Fiber 6 g, Sugar 18 g, ServingSize 1 serving
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.
MADDY'S QUICK AND EASY BEET AND SPINACH SALAD
This quick and easy beet salad goes with any meal!
Provided by Maddy HELEINE
Categories Other Salads
Time 10m
Number Of Ingredients 9
Steps:
- 1. Place drained beets in a bowl If they are whole, slice them up. Canned cubed beets work as well. You can also use fresh beets that have been cooked and cooled and sliced up.
- 2. Add the thinly sliced sweet onion to the bowl.
- 3. Add the fresh spinach to the bowl, and mix all ingredients together. If you do not like spinach, you can use romaine or any other lettuce instead.
- 4. Mix the dressing ingredients together in a separate bowl. I like to use artificial sweetener in salads because it is less grainy. Sweetener can be adjusted to your taste, but the salad should be slightly sweet.
- 5. Add the dressing to the beets, onion and spinach and mix well. Store leftovers in the refrigerator.
QUICK N EASY BEET SALAD
The earthy balance of the beets contrasts with the flavors of seasonal greens. Both should be on the table when serving family and guests.
Provided by Broke Guy
Categories Vegetable
Time 1h15m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Rinse the beet roots.
- Place in a pot and cover with water. Boil the beets until tender. Depending upon the size this can take up to an hour and half. Check after 1/2 hour with baby beets.
- Drain the beets and rinse.
- Slide the skins off while the beets are still warm. Do this under cool water drizzle in the sink.
- Allow the beets to cool and then cut the beets into 1/4 inch cubes.
- Mix the cubed beets in a large bowl with the remaining ingredients, seasoning to taste with salt and pepper. Cover tightly and refrigerate at least an hour or overnight.
- Prior to serving, taste the salad and adjust the seasoning if desired.
Nutrition Facts : Calories 227.2, Fat 14, SaturatedFat 1.8, Sodium 180, Carbohydrate 23.8, Fiber 6.8, Sugar 16.2, Protein 4
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 QUINOA SALAD WITH BEETS
If you're looking for a bold, colorful, earthy, nutritious, textured side dish, this Spinach Quinoa Salad with beets might just fit the bill. It's mixed with apple and avocado, then dressed with a light honey Dijon dressing for great flavors and a beautiful presentation.
Provided by Cheryl
Time 12m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 252 kcal, Carbohydrate 28 g, Protein 3 g, Fat 15 g, SaturatedFat 2 g, Sodium 252 mg, Fiber 5 g, Sugar 14 g, ServingSize 1 serving
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, WALNUT AND BABY SPINACH SALAD
This healthy, composed salad is a perfect starter and includes roasted beets, toasted walnuts, fresh spinach, and a creamy, orange dressing.
Provided by Lynne Webb
Categories Salads
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F. Lay a sheet of heavy-duty aluminum foil on a baking sheet and coat it thoroughly with nonstick spray.
- Trim the green tops from the beets and reserve them for another use. Remove any long roots, then peel them just like you would a potato.
- Cut into 1/2-inch cubes and arrange the beets in a single layer on half of the foil. Drizzle them with the walnut oil and season with salt and pepper.
- Fold the foil in half to form a sealed packet and place in the oven to roast for about 45 minutes, or until the pieces are tender when pierced with a knife.
- Remove from the oven, open the foil and set aside to cool to room temperature.
Nutrition Facts : Calories 212 kcal, Carbohydrate 9 g, Protein 3 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 182 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 14 g, ServingSize 1 serving
BEET SALAD WITH SPINACH, CASHEWS, AND GOAT CHEESE
Beet Salad with Spinach, Cashews, Cranberries, and Goat Cheese with honey, lemon and olive oil dressing. Healthy, gluten free, Mediterranean-style salad, packed with fiber and nutrients.
Provided by Julia
Categories Salad
Time 30m
Number Of Ingredients 8
Steps:
- In a salad bowl, combine baby spinach, sliced cooked beets, roasted cashews, and dried cranberries. (You can cook the beets by boiling them in water for about 20-30 minutes, letting them cool, peeling them, and then slicing them). Do not add goat cheese yet.
- In a separate small bowl, combine salad dressing ingredients: olive oil, honey, lemon juice. Whisk until combined.
- Pour the salad dressing over the beet salad, and mix. Do not add all of the salad dressing at once. Add just enough to coat the salad to your taste. You might use all of the dressing - you might not. Top your beet salad with crumbled goat cheese.
Nutrition Facts : Calories 326 kcal, Carbohydrate 25 g, Protein 7 g, Fat 23 g, SaturatedFat 5 g, Cholesterol 6 mg, Sodium 109 mg, Fiber 2 g, Sugar 17 g, ServingSize 1 serving
BABY SPINACH, BEET AND WALNUT SALAD
Try this glorious Baby Spinach, Beet and Walnut Salad tonight. You won't believe this Baby Spinach, Beet and Walnut Salad is a Healthy Living recipe.
Provided by My Food and Family
Categories Home
Time 10m
Yield 8 servings, 1-1/4 cups each
Number Of Ingredients 6
Steps:
- Toss all ingredients except dressing and cheese in large bowl.
- Add dressing; mix lightly. Sprinkle with cheese. Serve immediately.
Nutrition Facts : Calories 130, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 3.0357 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
WARM BEET & SPINACH SALAD
This warm spinach-and-beet salad is inspired by a dish from Penny Cluse Café in Burlington, Vermont. If you have cooked beets on hand, you can have it ready in just a few minutes.
Provided by EatingWell Test Kitchen
Categories Healthy Salad Recipes
Time 20m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 124.4 calories, Carbohydrate 17.5 g, Fat 5.4 g, Fiber 4 g, Protein 3.9 g, SaturatedFat 0.8 g, Sodium 348.7 mg, Sugar 11.1 g
10-MINUTE BEEF-AND-BEET SALAD WITH HORSERADISH DRESSING
Make dinner in a flash with this hearty, deli-inspired salad. We love the mixture of crunchy cabbage with tender spinach, and if you have them on hand, you can add a few chopped hard-boiled eggs for extra flavor and protein.
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Toast the rye bread.
- Meanwhile, whisk together the sour cream, horseradish, mayonnaise, mustard, 3 tablespoons water, 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add the spinach, coleslaw mix and cheese and toss to combine.
- Cut the toasted bread, crusts and all, into 1/2-inch pieces Divide dressed greens among 4 salad plates and top each with roast beef, beets and rye croutons.
- Copyright 2014 Television Food Network, G.P. All rights reserved.
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