Beet Spinach Salad

Beet Spinach Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 6

    small fresh beets (about 1-½ 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

Directions

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. •Divide spinach among four plates. Top with apples, orange and beets. Drizzle with vinaigrette; sprinkle with hazelnuts. Yield: 4 servings.


Nutrition

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