Best 4 Salata Me Spanakofeta Beet And Spinachsalad Recipes
Are you searching for a healthy, refreshing, and flavorful salad recipe? Look no further than the Salata me Spanakofeta (Beet and Spinach Salad). This traditional Greek dish combines the earthy sweetness of beets with the vibrant crunch of spinach, creating a symphony of textures and flavors. The addition of creamy feta cheese, nutty walnuts, and a tangy dressing elevates this salad to a delightful culinary experience. In this article, we present a collection of Salata me Spanakofeta recipes that cater to various preferences and dietary restrictions. From a classic version to vegan and gluten-free alternatives, these recipes offer a range of options to tantalize your taste buds. Whether you're a vegetarian seeking a wholesome meal or a food enthusiast looking to expand your culinary repertoire, our Salata me Spanakofeta recipes are sure to satisfy your cravings. Join us on this culinary journey as we delve into the vibrant world of Greek flavors and discover the perfect salad to complement your next meal.
Here are our top 4 tried and tested recipes!
SALATA ME SPANAKOFETA (BEET AND SPINACHSALAD)
Number Of Ingredients 12
Steps:
- Put hard-cooked yolks through a sieve add to raw yolk with olive oil and lemon juice. Beat with a wire whisk or purée in blender until creamy. Season with oregano, salt, and pepper. Place celery and walnuts in bowl. Cut 2 ounces feta cheese in cubes and add to bowl. Pour dressing over mixture and toss lightly. Line serving bowl with spinachleaves. Cut remainder of spinach into strips and place in center of dish. Mound celery mixture over spinach and ring with slices beets. Cut remainder of feta cheese into julienne strips and use with walnut halves to garnish salad.
Nutrition Facts : Nutritional Facts Serves
BEET, MANDARIN ORANGE AND SPINACH SALAD
People seem to either hate or love beets -- I would guess you like them because you have chosen this recipe to look at. (The first recipe calls for canned beets; sometimes I buy fresh beets and cook them -- this variation is after the canned beet recipe.) When using the fresh beet recipe, I make the beets ahead of time to allow for cooling in the fridge and then just cut them up when assembling the salad.
Provided by TasteTester
Categories Vegetable
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- CANNED BEET RECIPE:.
- Place spinach in a salad bowl.
- Add remaining ingredients; toss and serve.
- 5 minutes prep time; no cooking time.
- FRESH BEET RECIPE:.
- Preheat oven to 450°F Remove beet greens from 3 fresh beets; rinse beets and wrap tightly in foil. Bake for 40-50 minutes or until tender when pierced with a fork. Unwrap foil and remove skin by rubbing firmly with paper towels. Refrigerate beets until cool; cut into pieces and add to salad.
- 5 minutes prep time; 1 hour cooking time; 1 hour cooling time.
Nutrition Facts : Calories 114.8, Fat 0.7, SaturatedFat 0.1, Sodium 146.5, Carbohydrate 26.4, Fiber 5.2, Sugar 19.9, Protein 4.3
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.
CHOPPED BEET SALAD WITH FETA AND PECANS
We used several varieties of beets -- including golden globe and Chioggia -- for a colorful salad, but you may use any variety you like.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Place pecans on a baking sheet, and toast until fragrant, about 10 minutes. Transfer to a bowl to cool. Coarsely chop, and set aside. Raise oven temperature to 450 degrees.
- Trim greens and long roots from beets. Wrap in 2 to 3 aluminum-foil packets, dividing beets according to size. Place in oven, and roast until tender, 45 to 60 minutes, depending on size of beets. Using paper towels to protect your hands, wipe the skins from the beets. Cut into wedges, and transfer to a serving bowl.
- Drizzle vinegar and olive oil over beets; toss to coat (beets can be made ahead). When ready to serve, add feta, parsley, pecans, and salt and pepper to taste; toss to combine. Garnish with parsley sprigs.
Tips:
- Use fresh ingredients: Fresh spinach, beets, and feta cheese will give your salad the best flavor. Look for brightly colored vegetables and firm, crumbly cheese.
- Don't overcook the beets: Beets should be tender but still have a slight crunch. Overcooked beets will be mushy and lose their flavor.
- Roast the beets for a deeper flavor: Roasting the beets brings out their natural sweetness and caramelizes the edges. If you don't have time to roast the beets, you can also boil or steam them.
- Use a variety of textures: This salad combines crunchy walnuts, tender roasted beets, creamy feta cheese, and juicy tomatoes. The different textures make the salad more interesting to eat.
- Make the dressing ahead of time: The dressing for this salad can be made up to 2 days in advance. This makes it a great option for a quick and easy weeknight meal.
Conclusion:
This beet and spinach salad is a delicious and healthy way to enjoy fresh vegetables. It's perfect for a light lunch or dinner, and it's also a great side dish for grilled chicken or fish. The salad is packed with nutrients, including vitamins A, C, and K, as well as fiber and protein. So next time you're looking for a healthy and satisfying salad, give this one a try.
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