Best 3 Nicoles Balsamic Beet And Fresh Spinach Salad Recipes
Feast your eyes on a symphony of flavors and textures - Nicole's Balsamic Beet and Fresh Spinach Salad. This delectable dish tantalizes the taste buds with its harmonious blend of sweet, tangy, and earthy flavors. Roasted beets, with their vibrant crimson hue, add a touch of sweetness, while fresh spinach provides a crisp and refreshing contrast. Goat cheese crumbles lend a creamy richness, and walnuts offer a delightful crunch. All these elements are brought together by a delectable balsamic vinaigrette, creating a salad that is both visually stunning and incredibly delicious.
But that's not all! This article also features a collection of additional salad recipes that are sure to satisfy any palate. From the zesty Lemon-Herb Chicken Salad, bursting with citrusy goodness, to the hearty and protein-packed Quinoa and Black Bean Salad, each recipe offers a unique and flavorful experience. Whether you're looking for a light and refreshing lunch option or a vibrant side dish to complement your main course, these recipes have got you covered. So, let's dive into the culinary adventure and discover the delightful world of salads!
BEET SPINACH SALAD
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
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.
BALSAMIC ROASTED BEET SALAD
Provided by Ina Garten
Time 1h20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees.
- Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
- Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
- Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.
NICOLE'S BALSAMIC BEET AND FRESH SPINACH SALAD
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 Spinach Salad
Time 5h15m
Yield 4
Number Of Ingredients 7
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
Tips:
- For the best flavor and texture, use ripe, fresh beets. Look for beets that are firm, smooth, and have deep red color.
- If you don't have a mandoline, you can use a sharp knife to thinly slice the beets. Just be careful not to slice yourself!
- If you don't have balsamic vinegar, you can substitute another type of vinegar, such as red wine vinegar or apple cider vinegar. However, balsamic vinegar will give the salad its signature sweet and tangy flavor.
- To make the salad ahead of time, toss the beets and spinach with the dressing and then refrigerate for up to 2 hours. Just be sure to bring the salad to room temperature before serving.
Conclusion:
This balsamic beet and fresh spinach salad is a delicious and healthy way to enjoy beets. The roasted beets are sweet and slightly caramelized, while the spinach is fresh and crisp. The balsamic vinegar dressing adds a tangy sweetness that brings all the flavors together. This salad is perfect for a light lunch or dinner, and it's also a great side dish for grilled or roasted meats.
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