Beet And Spinach Salad

1. 1

   Place the beets into a saucepan and cover with water. Cook until soft, 40-50 minutes, testing by inserting a knife. Let cool for 30 minutes. Peel and cut into medium-sized pieces.

2. 2

   Place the eggs into a separate saucepan and cover with cold water. Allow to come to a boil and let cook for 10 minutes. Remove the eggs from the water, allow to cool, and peel. Cut into fourths.

3. 3

   Place the spinach, carrot, and 1 tbsp. dressing in a salad bowl and toss to mix.

4. 4

   Divide the salad among 2 plates and top with beets, egg, and walnuts. Drizzle with more dressing, to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.