Beet Spinach Salad

Photo: psfreeman

A healthy and colorful combination of beets, spinach, orange and apples tossed with a vinaigrette. From Darleen Brenden: Salem, Oregon. Recipe published in Healthy Cooking October/November 2011.

Yield: 4 servings
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  • 6 small fresh beets (about 1-1/2 pounds)
  • 4 cup(s) fresh baby spinach
  • 2 medium tart apples, peeled and sliced
  • 1 medium orange, sectioned
  • 3 tablespoon(s) raspberry hazelnut vinaigrette
  • 2 tablespoon(s) chopped hazelnuts, toasted


  1. • Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-60 minutes or until tender. Remove from the water; cool. Peel beets and cut into 1-in. wedges.
  2. • Divide spinach among four plates. Top with apples, orange and beets. Drizzle with vinaigrette; sprinkle with hazelnuts.

January 2014

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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