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



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