Best Salata Me Spanakofeta Beet And Spinachsalad Recipes
SPINACH SALAD WITH BEETS
Make and share this Spinach Salad With Beets recipe from Food.com.
Provided by ellie_
Categories Cheese
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Remove beet greens and discard. Place beets in baking dish with 1/4 cup water. Cover and bake for 40-45 minutes. Cool and then peel beets. Cool and then cut into 1/2 inch wedges.
- In a jar or small bowl whisk together 4 teaspoons vinegar, garlic, oil and salt and pepper.
- In bowl toss together beets and red onion with half the dressing.
- In a large salad bowl toss spinach with remaining dressing. Top with beets and onions. Toss. Crumble the feta over all. Toss.
Nutrition Facts : Calories 247, Fat 18.7, SaturatedFat 5.3, Cholesterol 20.1, Sodium 384.6, Carbohydrate 15.5, Fiber 3.6, Sugar 10.5, Protein 6.9
NICOLE'S BALSAMIC BEET AND FRESH SPINACH SALAD
This easy-to-do salad is a tangy and healthy way to add fresh spinach and beets to your diet.
Provided by Nicole Evans
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 5h15m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk together the balsamic vinegar, white wine vinegar, Chardonnay, and sugar in a small bowl. Place the beets and onions in a small, sealable container. Pour the vinegar mixture over the beets and onions to completely cover. Seal top; marinate in refrigerator for 4 to 5 hours.
- When ready to serve, divide spinach leaves between four salad plates. Top with beet mixture, and drizzle salads with a bit of the marinating liquid.
Nutrition Facts : Calories 80 calories, Carbohydrate 18.1 g, Fat 0.3 g, Fiber 2.7 g, Protein 2 g, Sodium 235.9 mg, Sugar 14.7 g
SALATA ME SPANAKOFETA (BEET AND SPINACHSALAD)
Number Of Ingredients 12
Steps:
- Put hard-cooked yolks through a sieve add to raw yolk with olive oil and lemon juice. Beat with a wire whisk or purée in blender until creamy. Season with oregano, salt, and pepper. Place celery and walnuts in bowl. Cut 2 ounces feta cheese in cubes and add to bowl. Pour dressing over mixture and toss lightly. Line serving bowl with spinachleaves. Cut remainder of spinach into strips and place in center of dish. Mound celery mixture over spinach and ring with slices beets. Cut remainder of feta cheese into julienne strips and use with walnut halves to garnish salad.
Nutrition Facts : Nutritional Facts Serves
SPINACH SALAD WITH GOAT CHEESE AND BEETS
Here's a super easy salad that looks and tastes festive for the wonderful Christmas season, but is also wonderful all year round. Vinaigrette dressing coats the greens nicely. -Nancy Latulippe, Simcoe, Ontario
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings.
Number Of Ingredients 10
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 until tender, 30-60 minutes. Remove from the water; cool. Peel beets and cut into 1-in. pieces., In a small bowl, whisk the vinegar, honey, mustard, salt and pepper. Slowly whisk in oil until blended. , Place spinach in salad bowl. Drizzle with dressing; toss to coat. Top with beets, goat cheese and walnuts. If desired, sprinkle with additional pepper.
Nutrition Facts : Calories 113 calories, Fat 10g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 128mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
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