For a deliciously innovative winter salad, readily available beets, apples and spinach are more economical than out-of-season produce.
- Portion size 4 servings
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 257 mg
- Protein 3 g
- Calories 125.0
- Total fat 7 g
- Total carbohydrate 15 g
- Iron 38.0
- Folate 68.0
- Vitamin A 16.0
- Vitamin C 38.0