SPINACH BEET SALAD

Spinach Beet Salad image

A healthy and colorful combination of beets, spinach, orange and apples. Tossing with a vinaigrette keeps this salad figure-friendly. -Darleen Brenden, Salem, Oregon

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 6

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Ingredients

6 small fresh beets (about 1-1/2 pounds)
4 cups fresh baby spinach
2 medium tart apples, peeled and sliced
1 medium orange, sectioned
3 tablespoons raspberry hazelnut vinaigrette
2 tablespoons chopped hazelnuts, toasted

Steps:

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., Divide spinach among four plates. Top with apples, orange and beets. Drizzle with vinaigrette; sprinkle with hazelnuts.

Nutrition Facts : Calories 175 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 252mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges