Oh this was absolutely amazing. I love beets so anything that dresses them up a bit is just a plus. I used an orange muscat champagne vinegar since I did not have any raspberry vinegar on hand. I served it with a broiled lime-orange zested Pacific Rockfish. Super tasty!
Spinach Salad with Beets and Oranges
BECKY LUIGART-STAYNER
Yield: 6 servings
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 122
- Calories from fat: 41%
- Fat: 5.6g
- Saturated fat: 0.6g
- Monounsaturated fat: 2.4g
- Polyunsaturated fat: 2.3g
- Protein: 4.7g
- Carbohydrate: 16.3g
- Fiber: 5.3g
- Cholesterol: 0.0mg
- Iron: 2.4mg
- Sodium: 104mg
- Calcium: 93mg
Ingredients
- 2 navel oranges
- 6 cups torn spinach
- 3 cups shredded peeled beets (about 1 pound)
- 1 tablespoon olive oil
- 2 tablespoons minced shallots
- 1/4 cup raspberry vinegar
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup minced fresh chives
- 1/4 cup coarsely chopped walnuts
Preparation
- Peel oranges, and cut each crosswise into 5 slices.
- Place spinach on a large platter. Spoon beets onto spinach, and arrange orange slices on beets. Heat oil in a nonstick skillet over medium-high heat. Add shallots, and sauté 1 minute or until tender. Stir in vinegar and pepper; drizzle over salad. Sprinkle salad with chives and walnuts.
Spinach Salad with Beets and Oranges Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Entertaining
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Sodium, Meatless, Low Saturated Fat
- OCCASION: Christmas, Father's Day, Mother's Day, Thanksgiving, Valentine's Day, Birthdays/Anniversaries
- PUBLICATION: Cooking Light
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