Green Bean, Spinach, and Beet Salad Recipe

Name: Green Bean, Spinach, and Beet Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 fresh poblano chiles; 1/4 cup fresh orange juice; 1/4 cup extra-virgin olive oil; 1 tablespoon apple cider vinegar; 2 garlic cloves; 2 small beets; 3 tablespoons fresh lime juice; 1 1/2 pounds green beans, trimmed, cut diagonally into 1-inch pieces; 3 cups baby spinach leaves; 1 small white onion, sliced paper-thin; 5 large radishes, sliced paper-thin

Servings: persons

2 fresh poblano chiles
1/4 cup fresh orange juice
1/4 cup extra-virgin olive oil
1 tablespoon apple cider vinegar
2 garlic cloves
2 small beets
3 tablespoons fresh lime juice
1 1/2 pounds green beans, trimmed, cut diagonally into 1-inch pieces
3 cups baby spinach leaves
1 small white onion, sliced paper-thin
5 large radishes, sliced paper-thin

1
Char chiles directly over gas flame or in broiler until blackened on all sides.
2
Enclose in paper bag 10 minutes.
3
Peel, seed, and coarsely chop chiles.
4
Combine chiles, orange juice, oil, vinegar, and garlic in blender.
5
Blend until mixture is smooth and thick.
6
Season dressing to taste with salt and pepper.
7
Cover; chill until dressing is cold, at least 1 hour and up to 1 day.
8
Preheat oven to 400F.
9
Wrap each beet tightly in foil; place directly on oven rack.
10
Roast beets until tender when pierced with knife, about 50 minutes.
11
Unwrap beets and cool completely, then peel.
12
Coarsely grate beets into medium bowl.
13
Toss with lime juice.
14
Season to taste with salt and pepper.
15
Cover and let stand at room temperature at least 1 hour.
16
Cook green beans in large pot of boiling salted water until crisp-tender, about 3 minutes.
17
Drain; transfer to large bowl of ice water to cool.
18
Drain again and pat dry.
19
Toss green beans, spinach, onion, and radishes in large bowl with enough dressing to coat.
20
Season with salt and pepper.
21
Divide salad among plates; top with beets.

282

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 fresh poblano chiles, 1/4 cup fresh orange juice, 1/4 cup extra-virgin olive oil, 1 tablespoon apple cider vinegar, and more.

Yes, Green Bean, Spinach, and Beet 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.

Green Bean, Spinach, and Beet Salad

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