Best 11 Beet Spinach Salad Recipes

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Welcome to a delightful culinary journey with our Beet and Spinach Salad! This vibrant salad is a symphony of flavors and textures, offering a refreshing and nutritious meal that's perfect for any occasion. Whether you're a health-conscious individual, a vegetarian seeking a protein-packed dish, or simply a food enthusiast looking for a unique salad experience, this recipe has something for everyone. With its earthy beets, tender spinach, crunchy walnuts, and tangy goat cheese, this salad promises to tantalize your taste buds and leave you feeling satisfied. Additionally, we'll provide variations of this recipe to cater to different dietary preferences, including a vegan alternative and a version with roasted beets for those who prefer a sweeter twist. Let's dive into the delectable world of flavors and discover the goodness that awaits you in this Beet and Spinach Salad extravaganza!

Here are our top 11 tried and tested recipes!

BEET SPINACH SALAD



Beet Spinach Salad image

My husband and I like this salad's fresh taste and the fact that it uses beets, spinach, mint and onion, all of which we grow in our large garden.-Marguerite Shaeffer, Sewell, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 4 servings.

Number Of Ingredients 12

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

Steps:

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

Nutrition Facts : Calories 174 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 151mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 4g fiber), Protein 2g protein.

SPINACH AND BEET SALAD



Spinach and Beet Salad image

I love to eat this salad with grilled chicken or BBQ steak. Great summer salad.

Provided by Cooking Brunette

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 50m

Yield 4

Number Of Ingredients 11

2 beets
1 teaspoon balsamic creme (reduced balsamic vinegar), or as needed
salt and ground black pepper to taste
4 cups chopped fresh spinach
½ cup candied walnuts
½ cup crumbled goat cheese
14 cups pickled onions
¼ cup French-fried onions (such as French's®)
1 teaspoon lemon juice
¼ cup balsamic creme (reduced balsamic vinegar)
1 teaspoon olive oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place beets in a roasting pan; drizzle with 1 teaspoon balsamic creme. Season with salt and black pepper.
  • Roast beets in the preheated oven until tender, 30 to 40 minutes. Cut beets into bite-sized pieces; cool to room temperature.
  • Combine spinach, walnuts, goat cheese, pickled red onion, and French-fried onions in a bowl.
  • Whisk lemon juice, 1/4 cup balsamic creme, olive oil, salt, and black pepper in a bowl; pour over salad. Toss to coat.

Nutrition Facts : Calories 738.1 calories, Carbohydrate 121.7 g, Cholesterol 13.8 mg, Fat 22.4 g, Fiber 9.4 g, Protein 14 g, SaturatedFat 6.6 g, Sodium 20146.8 mg, Sugar 5.5 g

NICOLE'S BALSAMIC BEET AND FRESH SPINACH SALAD



Nicole's Balsamic Beet and Fresh Spinach Salad image

This easy-to-do salad is a tangy and healthy way to add fresh spinach and beets to your diet.

Provided by Nicole Evans

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 5h15m

Yield 4

Number Of Ingredients 7

¼ cup aged balsamic vinegar
¼ cup white wine vinegar
1 tablespoon Chardonnay wine
2 tablespoons white sugar
1 (15 ounce) can sliced beets, drained and cut into 1/4 inch slivers
¼ cup thinly sliced red onions
4 cups chopped fresh spinach

Steps:

  • Whisk together the balsamic vinegar, white wine vinegar, Chardonnay, and sugar in a small bowl. Place the beets and onions in a small, sealable container. Pour the vinegar mixture over the beets and onions to completely cover. Seal top; marinate in refrigerator for 4 to 5 hours.
  • When ready to serve, divide spinach leaves between four salad plates. Top with beet mixture, and drizzle salads with a bit of the marinating liquid.

Nutrition Facts : Calories 80 calories, Carbohydrate 18.1 g, Fat 0.3 g, Fiber 2.7 g, Protein 2 g, Sodium 235.9 mg, Sugar 14.7 g

SPINACH, BEET AND WALNUT SALAD



Spinach, Beet and Walnut Salad image

Provided by Janet Fletcher

Categories     Salad     Cheese     Leafy Green     Nut     Vegetable     Side     Bake     Thanksgiving     Vegetarian     Walnut     Spinach     Beet     Fall     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 8

1 1/2 pounds medium beets, trimmed
1/2 cup walnut oil or olive oil
1/4 cup Sherry wine vinegar
2 large shallots, minced
2 (6-ounce) packages baby spinach
4 heads Belgian endive, thinly sliced crosswise
1 cup walnuts, toasted, coarsely chopped (about 4 ounces)
6 ounces soft fresh goat cheese (such as Montrachet), crumbled

Steps:

  • Preheat oven to 400°F. Wrap beets in foil and bake until tender when pierced with knife, about 1 hour 30 minutes. Cool slightly, then peel. Cut each beet into 8 wedges. Place in medium bowl. Cover.
  • Whisk oil and vinegar in small bowl. Mix in minced shallots. Pour 3 tablespoons dressing over warm beets; toss. Cool. (Can be prepared 1 day ahead. Cover beets and remaining dressing separately; refrigerate. Bring dressing to room temperature before continuing.)
  • Combine spinach, endive and 3/4 cup nuts in large bowl. Pour remaining dressing over; toss. Season with salt and pepper. Divide among plates. Sprinkle cheese over. Top with beets and 1/4 cup nuts.

SPINACH AND ROASTED BEET SALAD WITH GINGER VINAIGRETTE



Spinach and Roasted Beet Salad with Ginger Vinaigrette image

Categories     Salad     Ginger     Onion     Side     Roast     Vegetarian     Quick & Easy     High Fiber     Spinach     Beet     Fall     Healthy     Vegan     Soy Sauce     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 4 servings.

Number Of Ingredients 7

4 medium beets, trimmed
3 tablespoons rice vinegar
2 tablespoons vegetable oil
2 teaspoons reduced-sodium soy sauce
2 teaspoons minced peeled fresh ginger
1/2 medium red onion, thinly sliced
8 cups fresh spinach leaves (about 8 ounces), trimmed

Steps:

  • Preheat oven to 450°F. Wrap beets in foil. Roast until beets are tender when pierced with skewer, about 1 hour 15 minutes. Cool beets slightly. Peel beets; cut into wedges. Place in medium bowl.
  • Whisk vinegar, oil, soy sauce and ginger in small bowl to blend well. Season vinaigrette to taste with salt and pepper. Add red onion and half of vinaigrette to beets and toss to blend.
  • Place spinach in large bowl. Drizzle remaining vinaigrette over; toss to coat. Arrange beet mixture atop spinach.

BEET AND SPINACH SALAD



Beet and Spinach Salad image

Make and share this Beet and Spinach Salad recipe from Food.com.

Provided by L DJ3309

Categories     < 15 Mins

Time 10m

Yield 8 serving(s)

Number Of Ingredients 11

1 egg, hard cooked
1 tablespoon olive oil
2 tablespoons cold water
2 tablespoons fresh lemon juice
1/4 teaspoon dried oregano, crushed
salt and pepper
2 cups celery, chopped
1/2 cup walnuts, coarsely chopped
2 ounces feta cheese, divided
1/2 lb fresh spinach
2 cups pickled beets, julienned cut chilled

Steps:

  • In small bowl mash egg yolk add olive oil, water and lemon juice Beat with a wire whisk til creamy, Season with oregano, salt, and pepper.
  • Tear spinach salad bowl, add celery, chopped walnuts and crumbled feta cheese.
  • Pour dressing over and toss lightly.
  • Put on salad plates, mound with Julienne pickled beets. Garnish with chopped egg white.

ROASTED BEET, SPINACH & WALNUT SALAD



Roasted Beet, Spinach & Walnut Salad image

Make and share this Roasted Beet, Spinach & Walnut Salad recipe from Food.com.

Provided by Dancer

Categories     Cheese

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

5 tablespoons olive oil
4 beets (about 1 pound)
1 large onion, cut in half
1/2 cup walnut pieces
2 tablespoons balsamic vinegar
2 cloves garlic, minced
salt and pepper
2 cups spinach, washed
1/2 cup crumbled blue cheese or 1/2 cup gorgonzola

Steps:

  • Preheat the oven to 400F degrees.
  • Lightly brush a roasting pan or cookie sheet with 1/2 tablespoon of the olive oil.
  • Place the beets and onion in the pan and roast in the oven for about 30 minutes, or until the beets are tender.
  • Add the walnuts to the roasting pan for the last 5 minutes.
  • In a mixing bowl, whisk the remaining 4 1/2 tablespoons of olive oil with the balsamic vinegar, garlic, salt and pepper until well blended.
  • Peel the beets and onion, slice and add to the bowl with the toasted walnuts.
  • Add the spinach and toss together.
  • Transfer the salad to serving plates and sprinkle with the blue cheese.

SESAME SPINACH AND BEET SALAD



Sesame Spinach and Beet Salad image

Categories     Salad     No-Cook     Vegetarian     Quick & Easy     Low Cal     High Fiber     Spinach     Beet     Summer     Vegan     Sesame     Gourmet

Yield Makes 2 servings

Number Of Ingredients 7

1 bunch spinach (about 3/4 pound)
2 medium beets (about 10 ounces)
4 teaspoons rice vinegar
1 teaspoon soy sauce
1/2 teaspoon Asian sesame oil
1/4 teaspoon sugar
Garnish: toasted sesame seeds

Steps:

  • Discard stems from spinach. Stack leaves and cut into 1/3-inch strips. Peel beets and with a sharp thin knife or a mandoline slice very thin. Cut beet slices into fine julienne strips and transfer to a bowl with spinach.
  • In a small bowl stir together vinegar, soy sauce, oil, and sugar until sugar is dissolved.
  • Toss spinach and beets with vinaigrette and garnish with sesame seeds.

GREEN BEAN, SPINACH, AND BEET SALAD



Green Bean, Spinach, and Beet Salad image

Categories     Salad     Fruit Juice     Blender     Side     Roast     Vegetarian     Orange     Green Bean     Spinach     Hot Pepper     Beet     Radish     Fall     Healthy     Vegan     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 13

Dressing
2 fresh poblano chiles
1/4 cup fresh orange juice
1/4 cup extra-virgin olive oil
1 tablespoon apple cider vinegar
2 garlic cloves
Salad
2 small beets
3 tablespoons fresh lime juice
1 1/2 pounds green beans, trimmed, cut diagonally into 1-inch pieces
3 cups baby spinach leaves
1 small white onion, sliced paper-thin
5 large radishes, sliced paper-thin

Steps:

  • For dressing:
  • Char chiles directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and coarsely chop chiles.
  • Combine chiles, orange juice, oil, vinegar, and garlic in blender. Blend until mixture is smooth and thick. Season dressing to taste with salt and pepper. Cover; chill until dressing is cold, at least 1 hour and up to 1 day.
  • For salad:
  • Preheat oven to 400°F. Wrap each beet tightly in foil; place directly on oven rack. Roast beets until tender when pierced with knife, about 50 minutes. Unwrap beets and cool completely, then peel. Coarsely grate beets into medium bowl. Toss with lime juice. Season to taste with salt and pepper. Cover and let stand at room temperature at least 1 hour.
  • Cook green beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain; transfer to large bowl of ice water to cool. Drain again and pat dry.
  • Toss green beans, spinach, onion, and radishes in large bowl with enough dressing to coat. Season with salt and pepper. Divide salad among plates; top with beets.

MADDY'S QUICK AND EASY BEET AND SPINACH SALAD



Maddy's Quick and Easy Beet and Spinach Salad image

This quick and easy beet salad goes with any meal!

Provided by Maddy HELEINE

Categories     Other Salads

Time 10m

Number Of Ingredients 9

15 oz can of sliced beets
1/2 small sweet or white onion sliced thinly
2 c fresh spinach leaves
FOR THE DRESSING
3 Tbsp heaping tablespoons of mayonnaise
1/2 Tbsp red wine vinegar
1 tsp salt
1/2 tsp black pepper
6 pkg artificial sweetener (or regular sugar to your taste)

Steps:

  • 1. Place drained beets in a bowl If they are whole, slice them up. Canned cubed beets work as well. You can also use fresh beets that have been cooked and cooled and sliced up.
  • 2. Add the thinly sliced sweet onion to the bowl.
  • 3. Add the fresh spinach to the bowl, and mix all ingredients together. If you do not like spinach, you can use romaine or any other lettuce instead.
  • 4. Mix the dressing ingredients together in a separate bowl. I like to use artificial sweetener in salads because it is less grainy. Sweetener can be adjusted to your taste, but the salad should be slightly sweet.
  • 5. Add the dressing to the beets, onion and spinach and mix well. Store leftovers in the refrigerator.

WARM BEET AND SPINACH SALAD



WARM BEET AND SPINACH SALAD image

Categories     Salad     Vegetable

Yield 4 servings

Number Of Ingredients 11

8 c. baby spinach
1 T. olive oil
1 c. thinly sliced red onion
2 plum tomatoes, chopped
2 T. sliced Kalamata olives
2 T. chopped fresh parsley
1 clove garlic, minced
2 c. steamed beet wedges or slices, 1/2-1" thick
2 T. balsamic vinegar
1/4 t. salt
1/4 t. pepper

Steps:

  • Place spinach in large bowl. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. add tomatoes, olives, parsley and garlic and cook, stirring, until the tomatoes begin to break down, about 3 minutes. Add beets, vinegar, salt and pepper and cook, stirring, until the beets are heated through, about 1 minute more. Add the beet mixture to the spinach and toss. Serve warm.

Tips:

  • Select Fresh Ingredients: Opt for vibrant, tender beets and spinach leaves for the best flavor and texture.
  • Roast the Beets Perfectly: Roasting intensifies the sweetness of beets. Ensure they are fork-tender before using.
  • Make Your Dressing: Homemade dressing allows you to control the flavors and adjust them to your liking.
  • Use Quality Cheese: Choose a flavorful cheese like feta or goat cheese to complement the salad.
  • Add Nuts for Crunch: Walnuts or pecans add a delightful crunch and nutty flavor to the salad.
  • Serve Fresh: Toss the salad just before serving to maintain the freshness and crispiness of the ingredients.

Conclusion:

This beet and spinach salad is a symphony of flavors and textures. The earthy sweetness of roasted beets, the vibrant freshness of spinach, the tangy dressing, and the crunch of nuts come together to create a satisfying and nutritious dish. It's an ideal side salad or a light lunch option. The versatility of this salad allows you to customize it based on your preferences, making it a perfect addition to your recipe repertoire. Whether you're a vegetarian, a health-conscious individual, or simply a lover of delicious food, this beet and spinach salad is sure to impress.

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