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
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.
DELICIOUS SPINACH AND BEET SALAD
Delicious Spinach and Beet Salad, a healthy vegan recipe idea for dinner, lunch, or to enjoy as a side dish.
Categories Salad
Time 10m
Number Of Ingredients 6
Steps:
- Prepare the spinach if needed. I have instructions above on hot to clean spinach.
- Drain the beetroots from the can. Then you can cut the beetroots into bite sized pieces.
- The tomatoes should be sliced in half. If you are using a tomato that is not a cherry tomato, cut the tomato into bite sized pieces.
- Prepare the vinaigrette dressing if not yet prepared.
- Assemble the in ingredients in a large serving bowl. The drizzle the dressing over the salad and serve. Season as desired. Tip: use a small amount of the dressing and add more as desired. You may not need all of the dressing for this salad!
Nutrition Facts : ServingSize 1 g, Calories 160 kcal, Carbohydrate 12 g, Protein 6 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 263 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 9 g
SPINACH SALAD WITH GOAT CHEESE AND WALNUTS
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small bowl, combine the vinegar, shallot, mustard, salt, and pepper. Gradually whisk in the oil to make a creamy dressing.
- Put all but a large handful of the spinach in a large bowl. Toss with most of the dressing. Add remaining spinach and continue tossing until well coated.
- Serve immediately topped with goat cheese and walnuts.
Nutrition Facts : Calories 226 calorie, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 5 milligrams, Sodium 297 milligrams, Carbohydrate 8 grams, Fiber 3 grams, Protein 5 grams, Sugar 1 grams
BEET SALAD WITH SPINACH AND HONEY BALSAMIC VINAIGRETTE
Steps:
- Enjoy!
Nutrition Facts : Calories 362 kcal, Carbohydrate 27 g, Cholesterol 6 mg, Fiber 5 g, Protein 7 g, SaturatedFat 4 g, Sodium 487 mg, Sugar 21 g, Fat 27 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
BEET AND SPINACH SALAD RECIPE
Make a beet and spinach salad as a vegan meal or side dish. This clean eating recipe takes just minutes to prepare. It is highly nutritious and contains zero net carbs.
Provided by Becca Ink
Categories Side Dishes
Time 10m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 266 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 22 grams fat, Fiber 4 grams fiber, Protein 5 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 105 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
ROASTED BEET, SPINACH & WALNUT SALAD
Make and share this Roasted Beet, Spinach & Walnut Salad recipe from Food.com.
Provided by Dancer
Categories Cheese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400F degrees.
- Lightly brush a roasting pan or cookie sheet with 1/2 tablespoon of the olive oil.
- Place the beets and onion in the pan and roast in the oven for about 30 minutes, or until the beets are tender.
- Add the walnuts to the roasting pan for the last 5 minutes.
- In a mixing bowl, whisk the remaining 4 1/2 tablespoons of olive oil with the balsamic vinegar, garlic, salt and pepper until well blended.
- Peel the beets and onion, slice and add to the bowl with the toasted walnuts.
- Add the spinach and toss together.
- Transfer the salad to serving plates and sprinkle with the blue cheese.
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.
WARM ROASTED MUSHROOM, PEAR, WALNUT + AVOCADO SPINACH SALAD
Warm roasted mushroom, pear, walnut and avocado spinach salad: Roasted crimini mushrooms and red onion are tossed with spinach, walnuts, avocado, pear, and tangy balsamic vinaigrette in this irresistible and wholesome vegan salad.
Provided by Allison
Categories Side Dish
Time 35m
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees Fahrenheit. Place the quartered mushrooms and red onion in the centre of a baking sheet. Drizzle with oil and add a pinch of sea salt and freshly ground black pepper. Toss to coat and spread out in an even layer. Roast for 17-20 minutes.
- Make the dressing: Combine the oil, balsamic, lemon juice, salt, pepper, garlic, maple syrup, and dijon mustard in a jar. Secure the lid and shake vigorously to combine.
- Meanwhile, make the rest of the salad: Place the chopped spinach (no need to chop if using baby spinach) or kale in a large bowl. Add the still warm roasted mushrooms and onion. This will cause the spinach or kale to wilt slightly. Drizzle with 1/4 cup of the dressing and toss to coat. Top with walnuts, avocado, and pears (you can reserve some for garnishing individual servings if you like). Toss again and plate. Serve with additional dressing, as desired.
Nutrition Facts : Calories 367 calories, Sugar 12.5 g, Sodium 208.1 mg, Fat 29.6 g, SaturatedFat 3.9 g, TransFat 0 g, Carbohydrate 24.4 g, Fiber 6.8 g, Protein 5.8 g, Cholesterol 0 mg
APPLE WALNUT SPINACH SALAD WITH BALSAMIC VINAIGRETTE
This Apple Walnut Spinach Salad with Balsamic Vinaigrette Dressing is a delicious winter salad recipe that's packed with healthy greens, fruit, nuts, sweet onions, sharp blue cheese and buttery goat cheese, all topped with a sweet balsamic salad dressing!
Provided by Chrissie
Categories Appetizer Main Course Salad
Time 20m
Number Of Ingredients 11
Steps:
- Add the spinach, apple slices, onion slices, and walnuts to a large bowl.
- Whisk the dressing ingredients together in a small bowl.
- Pour the dressing over the salad, toss well, and top with the goat cheese and blue cheese.
Nutrition Facts : ServingSize 1 serving, Calories 263 kcal, Carbohydrate 32 g, Protein 7 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 13 mg, Sodium 219 mg, Fiber 4 g, Sugar 24 g
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
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
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.
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
Nutrition Facts : Calories 214 kcal, Carbohydrate 12 g, Cholesterol 3 mg, Fiber 5 g, Protein 6 g, SaturatedFat 3 g, Sodium 408 mg, Sugar 6 g, Fat 17 g, ServingSize serves 4, UnsaturatedFat 0 g
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- Preheat the oven to 200 degrees C/392 F, please note I use a fan assisted electric oven. Please adjust to the oven you have.
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