Best 4 Maddys Quick And Easy Beet And Spinach Salad Recipes

Indulge in a symphony of flavors with our delightful Beet and Spinach Salad. This vibrant dish combines the earthy sweetness of roasted beets, the refreshing crunch of fresh spinach, creamy goat cheese, and a tangy balsamic vinaigrette. The contrasting textures and flavors create a captivating culinary experience.

Accompanying the main recipe, we offer a collection of variations to suit your taste preferences and dietary needs. Customize your salad with the addition of crunchy walnuts or roasted chickpeas for a satisfying crunch. If you prefer a vegan option, replace the goat cheese with crumbled tofu or creamy avocado. For a touch of spice, sprinkle some chili flakes or a drizzle of sriracha.

Explore the versatility of this versatile salad by transforming it into a hearty main course. Follow our guide to incorporate grilled chicken or tofu, creating a protein-packed meal. Discover how to elevate your salad with a homemade balsamic vinaigrette, ensuring a perfectly balanced dressing.

Our Beet and Spinach Salad is not just a culinary delight; it's also a nutritional powerhouse. Learn about the health benefits of beets and spinach, including their antioxidant properties, essential vitamins, and minerals. Embrace a healthier lifestyle as you savor this delectable and nutritious salad.

Here are our top 4 tried and tested recipes!

WARM BEET & SPINACH SALAD

Warm Beet & Spinach Salad image

This warm spinach-and-beet salad is inspired by a dish from Penny Cluse Café in Burlington, Vermont. If you have cooked beets on hand, you can have it ready in just a few minutes.

Provided by EatingWell Test Kitchen

Categories Healthy Salad Recipes

Time 20m

Number Of Ingredients 11

Ingredients

8 cups baby spinach
1 tablespoon extra-virgin olive oil
1 cup thinly sliced red onion
2 plum tomatoes, chopped
2 tablespoons sliced Kalamata olives
2 tablespoons chopped fresh parsley
1 clove garlic, minced
2 cups steamed beet wedges, or slices, 1/2-1 inch thick (see Tip)
2 tablespoons balsamic vinegar
¼ teaspoon salt
¼ teaspoon freshly ground pepper

Steps:

Place spinach in a 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 to combine. Serve warm.

Nutrition Facts : Calories 124.4 calories, Carbohydrate 17.5 g, Fat 5.4 g, Fiber 4 g, Protein 3.9 g, SaturatedFat 0.8 g, Sodium 348.7 mg, Sugar 11.1 g

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

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

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 SALAD WITH BEETS

Spinach Salad With Beets image

Make and share this Spinach Salad With Beets recipe from Food.com.

Provided by ellie_

Categories Cheese

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb small beet
4 teaspoons sherry wine vinegar
2 garlic cloves, minced
1/4 cup olive oil
salt
pepper
1/4 red onion, sliced
1/2 lb Baby Spinach
3 ounces feta cheese

Steps:

Preheat oven to 350 degrees F.
Remove beet greens and discard. Place beets in baking dish with 1/4 cup water. Cover and bake for 40-45 minutes. Cool and then peel beets. Cool and then cut into 1/2 inch wedges.
In a jar or small bowl whisk together 4 teaspoons vinegar, garlic, oil and salt and pepper.
In bowl toss together beets and red onion with half the dressing.
In a large salad bowl toss spinach with remaining dressing. Top with beets and onions. Toss. Crumble the feta over all. Toss.

Nutrition Facts : Calories 247, Fat 18.7, SaturatedFat 5.3, Cholesterol 20.1, Sodium 384.6, Carbohydrate 15.5, Fiber 3.6, Sugar 10.5, Protein 6.9

ROASTED BEET, CARROT AND SPINACH SALAD

Roasted Beet, Carrot and Spinach Salad image

Toss up a beautiful Roasted Beet, Carrot and Spinach Salad using this recipe from My Food and Family. This easy-to-make salad is crisp and refreshing.

Provided by My Food and Family

Categories Vegetable Recipes

Time 1h

Yield 4 servings

Number Of Ingredients 6

Ingredients

4 small red beets, trimmed, quartered
1/2 cup KRAFT Balsamic Vinaigrette Dressing, divided
2 carrots, peeled, cut crosswise in half
1 pkg. (5 oz.) baby spinach leaves
1 red pepper, chopped
1/2 cup ATHENOS Traditional Crumbled Feta Cheese

Steps:

Heat oven to 450ºF.
Toss beets with 2 Tbsp. dressing; place on foil-lined rimmed baking sheet sprayed with cooking spray.
Bake 20 min. Toss carrots with 2 Tbsp. dressing; add to baking sheet with beets. Bake 20 to 25 min. or until vegetables are tender.
Arrange spinach and peppers on serving platter. Top with roasted vegetables; drizzle with remaining dressing. Sprinkle with cheese.

Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 3 g

Tips:

Choose fresh, tender beets: Look for beets that are small to medium in size and have smooth, unblemished skin. Avoid beets that are large or have blemishes, as they may be tough and woody.
Roast the beets for a sweeter flavor: Roasting beets brings out their natural sweetness and intensifies their flavor. To roast beets, simply toss them with olive oil, salt, and pepper, and roast them at 425 degrees Fahrenheit for 30-45 minutes, or until they are tender.
Use a variety of greens: This salad is a great way to use up leftover greens, so feel free to use any type of greens you have on hand. Some good options include spinach, arugula, kale, or mixed greens.
Add some crunch: To add some crunch to the salad, try adding some chopped nuts, seeds, or croutons. Some good options include walnuts, almonds, pecans, sunflower seeds, or pumpkin seeds.
Make a tangy dressing: The dressing for this salad is a simple vinaigrette made with olive oil, vinegar, and Dijon mustard. You can also add some honey or maple syrup to the dressing for a sweeter flavor.

Conclusion:

This beet and spinach salad is a delicious and healthy way to enjoy fresh beets. The roasted beets are sweet and tender, and the spinach is packed with nutrients. The tangy dressing brings all the flavors together and makes this salad a refreshing and satisfying meal.