Spinach Beet Salad

  Salads

A healthy and colorful combination of beets, spinach, orange and apples. Tossing with a vinaigrette keeps this salad figure-friendly.

Spinach Beet Salad

Average Rating: 5

TOTAL TIME: Prep: 10 min. Cook: 30 min. + cooling
YIELD: 4 servings.

Ingredients

  • 6 small fresh beets (about 1-1/2 pounds)
  • 4 cups fresh baby spinach
  • 2 medium tart apples, peeled and sliced
  • 1 medium orange, sectioned
  • 3 tablespoons raspberry hazelnut vinaigrette
  • 2 tablespoons chopped hazelnuts, toasted

Instructions

  • 1. Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-60 minutes or until tender. Remove from the water; cool. Peel beets and cut into 1-in. wedges.
  • 2. Divide spinach among four plates. Top with apples, orange and beets. Drizzle with vinaigrette; sprinkle with hazelnuts.

Nutrition Facts

1 serving: 175 calories, 5g fat (1g saturated fat), 0 cholesterol, 252mg sodium, 32g carbohydrate (22g sugars, 5g fiber), 4g protein.
Diabetic Exchanges:
2 starch, 1 fat.

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