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Beet, Apple and Spinach Salad

By The Canadian Living Test Kitchen

Tested till perfect

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Beet, Apple and Spinach Salad

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 125
pro 3 g
total fat 7 g
sat fat 1 g
carb 15 g
fibre 4 g
sodium 257 mg
RDI % 0
iron 38
vit A 16
vit C 38
folate 68

More great recipes from this menu:

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

Ingredients

  • 4 beets, stemmed (3/4 lb/375 g)
  • 3 tbsp apple cider
  • 3 tbsp cider vinegar
  • 2 tbsp olive oil
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 1 pinch pepper
  • 1 pinch granulated sugar
  • 1 clove garlic, minced
  • 2 green onions, chopped
  • 4 cups 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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