Tested till perfect Beet, Apple and Spinach Salad
Beet, Apple and Spinach Salad
Photography by Matthew Kimura

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.

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 16 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 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
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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.

Nutritional Information Per serving: about

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