Beet, Apple and Spinach Salad

Tested Till Perfect

For a deliciously innovative winter salad, readily available beets, apples and spinach are more economical than out-of-season produce.

Servings: 4

Ingredients:

Nutritional Info
Per serving: about -
cal 125
pro 3 g
total fat 7 g
sat fat 1 g
carb 15 g
fibre 4 g
chol 0 mg
sodium 257 mg
RDI 7% calcium %
iron; 38% vit A 16%
vit C 38%
folate 68%
    4 beets, stemmed (3/4 lb/375 g)
    3 tbsp (50 mL) apple cider
    3 tbsp (50 mL) cider vinegar
    2 tbsp (25 mL) olive oil
    1 tsp (5 mL) Dijon mustard
    1/4 tsp (1 mL) salt
    Pinch each pepper and granulated sugar
    1 clove garlic, minced
    2 green onions, chopped
    4 cups (1L) packed trimmed fresh spinach
    1 green-skinned apple, chopped or grated

Preparation:

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.





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