Beet, Apple and Spinach Salad
- Portion size: 4
This recipe makes 4 servings
|Per serving: about||-|
|total fat||7 g|
|sat fat||1 g|
For a deliciously innovative winter salad, readily available beets, apples and spinach are more economical than out-of-season produce.
- 4 4beetbeets, stemmed (3/4 lb/375 g)
- 3 tbsp 3tbspapple cider
- 3 tbsp 3tbspcider vinegar
- 2 tbsp 2tbspolive oil
- 1 tsp 1tspDijon mustard
- 1/4 tsp 1/4tspsalt
- 1 pinch 1pinchpepper
- 1 pinch 1pinchgranulated sugar
- 1 1clove garliccloves of garlic, minced
- 2 2green oniongreen onions, chopped
- 4 cups 4cupspacked trimmed fresh spinach
- 1 1green skinned apple, chopped or grated
In large pot of boiling water, cook beets for about 45 minutes or until tender. Drain and let cool. Slip skins from beets. Cut into 1/4-inch (5 mm) thick slices; cut into 1/4-inch (5 mm) thick strips. Place in bowl.
In small bowl, whisk together cider, vinegar, oil, mustard, salt, pepper and sugar; stir in garlic and green onions. Add 2 tbsp (25 mL) of the dressing to beets and toss to coat. Let stand for at least 30 minutes or for up to 8 hours.
Tear spinach into bite-size pieces; place in large bowl. Add apple and remaining dressing; toss to coat well. Arrange beets over top.
Additional information :
Tip: If you wish, substitute 1 can (14 oz/398 mL) beets for the fresh; omit the cooking.