Name: Beet Spinach Salad
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 2 large fresh beets -; 2 tablespoons red wine vinegar -; 1 teaspoon Dijon mustard -; 1/4 cup olive oil -; 1-1/2 teaspoons sugar -; 1/8 teaspoon salt -; Dash pepper -; 1/2 cup chopped green onions -; 1/2 teaspoon minced fresh mint -; 4 cups torn fresh spinach -; 1 medium navel orange, peeled and sectioned -; 1/2 cup fresh raspberries -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Beet Spinach Salad

1. 2 large fresh beets -

2. 2 tablespoons red wine vinegar -

3. 1 teaspoon Dijon mustard -

4. 1/4 cup olive oil -

5. 1-1/2 teaspoons sugar -

6. 1/8 teaspoon salt -

7. Dash pepper -

8. 1/2 cup chopped green onions -

9. 1/2 teaspoon minced fresh mint -

10. 4 cups torn fresh spinach -

11. 1 medium navel orange, peeled and sectioned -

12. 1/2 cup fresh raspberries -

How to cook deliciously - Beet Spinach Salad

1. Stage

Place beets in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until tender. Cool; peel and cut into 1/4-in. strips.

2. Stage

In a small bowl, whisk vinegar and mustard until blended; gradually whisk in oil. Add the sugar, salt and pepper. In a large bowl, combine the beets, onions, mint and 2 tablespoons vinaigrette. Cover and refrigerate for 30 minutes.

3. Stage

In a large salad bowl, combine the spinach, orange sections, beet mixture and remaining vinaigrette; toss. Top with raspberries. Serve immediately.