Beet Spinach Salad (mint and raspberries)

Photo: psfreeman

This salad's fresh taste is provided by beets, spinach, mint and onion. From Marguerite Shaeffer: Sewell, New Jersey. Recipe published in Taste of Home August/September 2002.

Yield: 4 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:
Refrigerate: 30 Minutes


Ingredients

  • 2 large fresh beets
  • 2 tablespoon(s) red wine vinegar
  • 1 teaspoon(s) Dijon mustard
  • 1/4 cup(s) olive oil
  • 1 1/2 teaspoon(s) sugar
  • 1/8 teaspoon(s) salt
  • Dash pepper
  • 1/2 cup(s) chopped green onions
  • 1/2 teaspoon(s) minced fresh mint
  • 4 cup(s) torn fresh spinach
  • 1 medium navel orange, peeled and sectioned
  • 1/2 cup(s) fresh raspberries

Preparation

  1. • 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.
  2. • 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.
  3. • In a large salad bowl, combine the spinach, orange sections, beet mixture and remaining vinaigrette; toss. Top with raspberries. Serve immediately.
January 2012

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

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