Beet, Apple and Spinach Salad Beet, Apple and Spinach Salad

Beet, Apple and Spinach Salad 580 Image by: Beet, Apple and Spinach Salad 580 Author: Canadian Living

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

  • Portion size 4 servings


  • 4 beets stemmed (3/4 lb/375 g)
  • 3 tablespoons apple cider
  • 3 tablespoons cider vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon 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


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
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Beet, Apple and Spinach Salad