Beet Spinach Salad Recipe

Name: Beet Spinach Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large fresh beets; 2 tablespoons red wine vinegar or cider vinegar; 1 teaspoon Dijon mustard; 1/4 cup olive or vegetable oil; 1-1/2 teaspoons sugar or Splenda; 1/8 teaspoon salt; Dash pepper; 1/2 cup chopped green onions; 1/2 teaspoon minced fresh mint; 4 cups torn fresh spinach; 1 medium navel orange, peeled and sectioned; 1/2 cup fresh raspberries

Servings: persons

2 large fresh beets
2 tablespoons red wine vinegar or cider vinegar
1 teaspoon Dijon mustard
1/4 cup olive or vegetable oil
1-1/2 teaspoons sugar or Splenda
1/8 teaspoon salt
Dash pepper
1/2 cup chopped green onions
1/2 teaspoon minced fresh mint
4 cups torn fresh spinach
1 medium navel orange, peeled and sectioned
1/2 cup fresh raspberries

1
Place beets in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and and simmer for 30 minutes or until tender. Cool; peel and cut into 1/4-in. strips
2
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.
3
In a large salad bowl. combine the spinach, orange sections, beet mixture and remaining vinaigrette; toss. Top with raspberries. Serve immediately. Yield: 4 servings.
4
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5
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260

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 large fresh beets, 2 tablespoons red wine vinegar or cider vinegar, 1 teaspoon Dijon mustard, 1/4 cup olive or vegetable oil, and more.

Yes, Beet Spinach Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Beet Spinach Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions