Beet, Apple and Spinach Salad
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% |
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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
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Tip: If you wish, substitute 1 can (14 oz/398 mL) beets for the fresh; omit the cooking.
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