Delicious Spinach and Beet Salad for anyone ready for a change.
This is a colorful salad recipe idea that tastes good too!
Delicious Spinach and Beet Salad
A simple salad recipe idea that tastes great.
I like that while there are not a lot of ingredients in this salad, the ingredient that are in it all seem to compliment one another.
Did you try my Amazing Spinach and Strawberry salad recipe?
That tasty spinach salad recipe goes the route of strawberries rather than beetroots.
This recipe is a good choice if you have a can of beetroot in the cupboard and are looking for a good use for it.
Do you want to learn more about the Mediterranean Diet?
Find out how to follow the Mediterranean Diet here.
This recipe is for anyone asking what pairs well with beets or can you eat beets raw in a salad.
As far as what pairs well with beets goes, the other ingredients that are in this recipe really complement the taste, color, and texture that the beets in this salad offer.
Beets are the root portion of the beetroot plant, in case you were wondering.
What surprises me the most about this colorful root vegetable is how low in calories it is at less than 60 calories in a cup!
There are some great nutritional benefits from eating beets too.
Besides having some antioxidant and anti-inflammatory benefits, there are some other great reasons to eat beets. I am referring to the folate, potassium, and fiber in beets.
You may be asking can you eat spinach raw in a salad.
Yes, you can eat spinach raw in a salad.
Personally, I like raw spinach better than the cooked version.
Here is how to clean fresh spinach.
Spinach leaves are known to have sand in them. To clean the leaves simply place the spinach in a bowl of cold water for five to ten minutes, swishing the leaves around as needed. I like to then rinse the spinach and allow the spinach to drain well.
Delicious Spinach and Beet Salad
Tips for making spinach salad.
I just mentioned that if you are using fresh spinach, you should clean it as fresh spinach tends to hold on to sand. An easy hack could be to purchase a bag of spinach that all ready has been cleaned.
Here are some more great tips for you.
- This recipe calls for walnuts. While I enjoy the idea of walnuts with spinach in a salad, you could sub in another nut or add an additional kind of nut. I like pecans or perhaps almonds with this salad.
- This salad is best when served just after making it. However, you could easily make the dressing ahead of time and refrigerate it until you actually use it. Allowing the dressing ingredients to sit together can make the dressing taste even better! (opinion)
- Use fresh ingredients, spinach and strawberries, for best results. This will assure that the flavors and colors are at their finest for serving.
- While this is a vegan salad you could add a bit of cheese to it and make it more of a vegetarian salad. I like feta or blue cheese crumbles with a salad such a this one.
People ask what is the healthiest dressing for a salad.
I like a salad dressing that has simple ingredients and not a lot of sugar or anything that I cannot pronounce the name of. In my opinion, keeping the ingredients simple and clean.
Just as important, the dressing should compliment the ingredients that it is paired with.
While the dressing should not overtake the other ingredients, it should work with the overall flavor of the salad. This beetroot and spinach salad works well with the simple vinaigrette dressing that I have paired it with.
Delicious Spinach and Beet Salad
How to make vinaigrette dressing from scratch.
In a medium sized bowl, use a whisk or a fork to blend together the following ingredients;
- Extra Virgin Olive Oil– ¼ cup.
- Balsamic Vinegar– 1 ½ tablespoons.
- Maple Syrup– ½ to 1 tablespoon.
- Salt and Pepper to taste
Drizzle the vinaigrette dressing over the salad when serving for best results.
By the way, while you are here you may also be interested in these ideas.
- Easiest Greek Salad in Vinaigrette Dressing.
- How to Make Fire Roasted Tomatoes.
- Kale and Quinoa Caesar Salad.
- Mediterranean Style Green Bean Salad.
- Classic Eggplant Caponata.
- Easy Chicken Orzo Salad.
- How to Follow the Mediterranean Diet.
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Delicious Spinach and Beet Salad
Delicious Spinach and Beet Salad
As mentioned, if you are using fresh spinach, you should clean it as fresh spinach tends to hold on to sand. An easy hack could be to purchase a bag of spinach that all ready has been cleaned.
Also mentioned, this salad is best when served just after making it.
However, you could easily make the salad ahead of time and refrigerate it until you actually use it. Then you can easily drizzle on or toss the vinaigrette dressing with the salad when serving it.
Ingredients needed for spinach and beetroot salad.
- Spinach- 3 cups fresh. As mentioned, have the spinach cleaned. An easy idea would be to use a precleaned already prepared bag of spinach.
- Beetroot– 1 cup. This recipe calls for canned beetroot that can be served just out of the can. Please follow packaging guidelines if you are in doubt.
- Cherry Tomatoes- ½ cup. Feel free to sub in anything available if needed.
- Walnuts– ¼ cup chopped or halved.
- Dressing- see the dressing recipe above.
- Seasonings as desired.
Delicious Spinach and Beet Salad
- Prepare the spinach if needed. I have instructions above on hot to clean spinach.
- Drain the beetroots from the can. Then you can cut the beetroots into bite sized pieces.
- The tomatoes should be sliced in half. If you are using a tomato that is not a cherry tomato, cut the tomato into bite sized pieces.
- Prepare the vinaigrette dressing if not yet prepared.
- Assemble the in ingredients in a large serving bowl. The drizzle the dressing over the salad and serve. Season as desired. Tip: use a small amount of the dressing and add more as desired. You may not need all of the dressing for this salad!
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Nutritional Information is only an estimate and can vary especially with ingredients that are used.
Delicious Spinach and Beet Salad
Delicious Spinach and Beet Salad
Ingredients
- Spinach- 3 cups fresh.
- Beetroot- 1 cup
- Cherry Tomatoes- ½ cup.
- Walnuts- ¼ cup chopped or halved.
- Dressing- see the dressing recipe in post. Extra Virgin Olive Oil– ¼ cup. Balsamic Vinegar– 1 ½ tablespoons. Maple Syrup– ½ to 1 tablespoon. Salt and Pepper to taste
- Seasonings as desired.
Instructions
- Prepare the spinach if needed. I have instructions above on hot to clean spinach.
- Drain the beetroots from the can. Then you can cut the beetroots into bite sized pieces.
- The tomatoes should be sliced in half. If you are using a tomato that is not a cherry tomato, cut the tomato into bite sized pieces.
- Prepare the vinaigrette dressing if not yet prepared.
- Assemble the in ingredients in a large serving bowl. The drizzle the dressing over the salad and serve. Season as desired. Tip: use a small amount of the dressing and add more as desired. You may not need all of the dressing for this salad!
Recipe Notes
However, you could easily make the salad ahead of time and refrigerate it until you actually use it. Then you can easily drizzle on or toss the vinaigrette dressing with the salad when serving it.
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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