Best Spinach Beet Salad Recipes

BEET, MANDARIN ORANGE AND SPINACH SALAD

Steps:

• CANNED BEET RECIPE:.
• Place spinach in a salad bowl.
• Add remaining ingredients; toss and serve.
• 5 minutes prep time; no cooking time.
• FRESH BEET RECIPE:.
• Preheat oven to 450°F Remove beet greens from 3 fresh beets; rinse beets and wrap tightly in foil. Bake for 40-50 minutes or until tender when pierced with a fork. Unwrap foil and remove skin by rubbing firmly with paper towels. Refrigerate beets until cool; cut into pieces and add to salad.
• 5 minutes prep time; 1 hour cooking time; 1 hour cooling time.

BEET SPINACH SALAD

Steps:

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

SPINACH AND BEET SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place beets in a roasting pan; drizzle with 1 teaspoon balsamic creme. Season with salt and black pepper.
• Roast beets in the preheated oven until tender, 30 to 40 minutes. Cut beets into bite-sized pieces; cool to room temperature.
• Combine spinach, walnuts, goat cheese, pickled red onion, and French-fried onions in a bowl.
• Whisk lemon juice, 1/4 cup balsamic creme, olive oil, salt, and black pepper in a bowl; pour over salad. Toss to coat.

SEARED SALMON WITH BEET RISOTTO, SAUTEED SPINACH, WILD MUSHROOMS AND A BEET AND CARROT MICRO-GREEN SALAD WITH CARROT SAUCE

Steps:

• Let beets cool until cool enough to handle, then peel and cut into chunks. Transfer beets to a blender or food processor along with 1 1/4 cups of stock and blend together. Add the remaining stock and blend. Add oil to a small saucepan and heat over medium heat. Add the rice to the oil and toast it for a couple minutes. Add half the beet puree to the rice, then slowly add the rest of the beet puree, stirring constantly. Season with salt and pepper, to taste. Cook until rice is tender and then fold in the butter. Keep warm in a hot water bath.
• Heat the water, but do not boil it. Place mushrooms in a bowl; add hot water directly to the bowl and let sit about 15 minutes. Squeeze mushrooms free of water, reserving 1/4 cup of the mushroom water, and transfer mushrooms to a different bowl and set aside. (Mushrooms will be almost 5 ounces when soaked in water.) In a small bowl, whisk the reserved mushroom water with the balsamic. Whisk in the olive oil. carefully pour the sherry into a small skillet over medium-high heat and flambé. Immediately pour it into the vinaigrette. Season with salt and pepper, to taste, and set aside.
• Wash the spinach well, dry it, and remove stems. Heat up a saute pan, then add oil. Add spinach and let wilt. Season with salt and pepper, to taste, and keep warm in a hot water bath. Wring spinach dry before serving.
• Peel carrot and juice it. Pour the juice into a small saucepan. Add honey and oil and reduce over medium heat until syrupy, about 20 minutes. Place in a plastic sauce bottle.
• Marinate the salmon in the mushroom vinaigrette for about 30 minutes at room temperature. Remove salmon and pat dry with a paper towel. Season salmon with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add the oil and when hot, but not smoking, add salmon, skin side up, in pan. Sear for 3 to 5 minutes, flip, and continue cooking another 3 to 4 minutes. Remove from heat and keep warm until ready to serve.
• Peel and put the beet through a suziewah (turning slicer); place in cold water. Peel and put the carrot through a suziewah; place in cold water. Toss with remaining mushroom vinaigrette. Reserve micro-greens for plating and set salad aside.
• To serve: Place a ring mold in the center of a dinner plate. Add the beet risotto until full. Remove the ring mold. Place the sauteed spinach on top of risotto. Place a salmon fillet on top of the spinach. Place the wild mushrooms on top of the salmon. Put the micro-greens on the center of the fillet. Place several curls of beet and carrot on micro-greens. Garnish the plate with dots of carrot sauce. Wipe the plate clean of debris and repeat process for remaining 3 plates. Serve immediately.

WARM ROASTED BEET SALAD WITH SPINACH AND BLUE CHEESE

Steps:

• Preheat oven to 425 degrees. In a large bowl, toss the beets with the shallots, 2 tablespoons of the oil, the thyme, 3/4 teaspoon salt and 1/2 teaspoon black pepper.
• Transfer to an 11-by-13-inch pan and cook, tossing beets twice, until they are tender and browned in places (but not burnt), 25 to 35 minutes.
• Let cool for 5 minutes, then transfer to a large serving bowl and toss with the vinegar and the remaining 2 tablespoons olive oil. Sprinkle with salt and pepper to taste.
• Arrange the spinach on four salad plates. Arrange the beets on the spinach and sprinkle with blue cheese and serve immediately.

ROASTED BEET, CARROT AND SPINACH SALAD

Steps:

• Heat oven to 450ºF.
• Toss beets with 2 Tbsp. dressing; place on foil-lined rimmed baking sheet sprayed with cooking spray.
• Bake 20 min. Toss carrots with 2 Tbsp. dressing; add to baking sheet with beets. Bake 20 to 25 min. or until vegetables are tender.
• Arrange spinach and peppers on serving platter. Top with roasted vegetables; drizzle with remaining dressing. Sprinkle with cheese.

NICOLE'S BALSAMIC BEET AND FRESH SPINACH SALAD

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.

SPINACH AND ROASTED BEET SALAD WITH GINGER VINAIGRETTE

Steps:

• Preheat oven to 450°F. Wrap beets in foil. Roast until beets are tender when pierced with skewer, about 1 hour 15 minutes. Cool beets slightly. Peel beets; cut into wedges. Place in medium bowl.
• Whisk vinegar, oil, soy sauce and ginger in small bowl to blend well. Season vinaigrette to taste with salt and pepper. Add red onion and half of vinaigrette to beets and toss to blend.
• Place spinach in large bowl. Drizzle remaining vinaigrette over; toss to coat. Arrange beet mixture atop spinach.

SPINACH, BEET AND WALNUT SALAD

Steps:

• Preheat oven to 400°F. Wrap beets in foil and bake until tender when pierced with knife, about 1 hour 30 minutes. Cool slightly, then peel. Cut each beet into 8 wedges. Place in medium bowl. Cover.
• Whisk oil and vinegar in small bowl. Mix in minced shallots. Pour 3 tablespoons dressing over warm beets; toss. Cool. (Can be prepared 1 day ahead. Cover beets and remaining dressing separately; refrigerate. Bring dressing to room temperature before continuing.)
• Combine spinach, endive and 3/4 cup nuts in large bowl. Pour remaining dressing over; toss. Season with salt and pepper. Divide among plates. Sprinkle cheese over. Top with beets and 1/4 cup nuts.

ROASTED BEETROOT (BEET), SWEET POTATO AND SPINACH SALAD

Steps:

• Place beetroot and sweet potato in baking dish, drizzle over the butter and sprinkle with sugar.
• Bake at 200°C for 45 minutes, turning occasionally.
• Combine yogurt, juice, rind and garlic.
• Arrange the spinach, beans and roasted vegetables on serving plates.
• Drizzle over the dressing and sprinkle with pistachio nuts and pepper.

PUBLIX APRON'S CRANBERRY ALMOND CHICKEN WITH BEET SPINACH SALAD

Steps:

• Pre-heat oven to 450. Coat 2 quart baking dish with cooking spray. Place chicken in dish; bake 20 minutes. While chicken bakes, chop shallots coarsely; slice bulb and lower leaves of leek finely. Place butter in small bowl to soften.
• Combine in small saucepan, vinegar, syrup, nutmeg, shallots, and leeks; bring to a boil on medium high.
• Reduce heat to medium low; cook 10 minutes or until liquid is thickened and has reduced by about one half. Stir remaining ingredients into the softened butter until blended to make topping.
• Remove chicken from oven. Pour hot maple sauce evenly over chicken; sprinkle with cranberry topping. Bake 5 to 10 more minutes or until the chicken is completely cooked.
• Beet Spinach Salad:.
• Place spinach in salad bowl and toss in other ingredients until well mixed.

BEET AND SPINACH SALAD

Steps:

• In small bowl mash egg yolk add olive oil, water and lemon juice Beat with a wire whisk til creamy, Season with oregano, salt, and pepper.
• Tear spinach salad bowl, add celery, chopped walnuts and crumbled feta cheese.
• Pour dressing over and toss lightly.
• Put on salad plates, mound with Julienne pickled beets. Garnish with chopped egg white.

GREEN BEAN, SPINACH, AND BEET SALAD

Steps:

• For dressing:
• Char chiles directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and coarsely chop chiles.
• Combine chiles, orange juice, oil, vinegar, and garlic in blender. Blend until mixture is smooth and thick. Season dressing to taste with salt and pepper. Cover; chill until dressing is cold, at least 1 hour and up to 1 day.
• For salad:
• Preheat oven to 400°F. Wrap each beet tightly in foil; place directly on oven rack. Roast beets until tender when pierced with knife, about 50 minutes. Unwrap beets and cool completely, then peel. Coarsely grate beets into medium bowl. Toss with lime juice. Season to taste with salt and pepper. Cover and let stand at room temperature at least 1 hour.
• Cook green beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain; transfer to large bowl of ice water to cool. Drain again and pat dry.
• Toss green beans, spinach, onion, and radishes in large bowl with enough dressing to coat. Season with salt and pepper. Divide salad among plates; top with beets.

SESAME SPINACH AND BEET SALAD

Steps:

• Discard stems from spinach. Stack leaves and cut into 1/3-inch strips. Peel beets and with a sharp thin knife or a mandoline slice very thin. Cut beet slices into fine julienne strips and transfer to a bowl with spinach.
• In a small bowl stir together vinegar, soy sauce, oil, and sugar until sugar is dissolved.
• Toss spinach and beets with vinaigrette and garnish with sesame seeds.

ROASTED BEET, SPINACH & WALNUT SALAD

Steps:

• Preheat the oven to 400F degrees.
• Lightly brush a roasting pan or cookie sheet with 1/2 tablespoon of the olive oil.
• Place the beets and onion in the pan and roast in the oven for about 30 minutes, or until the beets are tender.
• Add the walnuts to the roasting pan for the last 5 minutes.
• In a mixing bowl, whisk the remaining 4 1/2 tablespoons of olive oil with the balsamic vinegar, garlic, salt and pepper until well blended.
• Peel the beets and onion, slice and add to the bowl with the toasted walnuts.
• Add the spinach and toss together.
• Transfer the salad to serving plates and sprinkle with the blue cheese.

WARM BEET AND SPINACH SALAD

Steps:

• Place spinach in large bowl. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. add tomatoes, olives, parsley and garlic and cook, stirring, until the tomatoes begin to break down, about 3 minutes. Add beets, vinegar, salt and pepper and cook, stirring, until the beets are heated through, about 1 minute more. Add the beet mixture to the spinach and toss. Serve warm.

MADDY'S QUICK AND EASY BEET AND SPINACH SALAD

Steps:

• 1. Place drained beets in a bowl If they are whole, slice them up. Canned cubed beets work as well. You can also use fresh beets that have been cooked and cooled and sliced up.
• 2. Add the thinly sliced sweet onion to the bowl.
• 3. Add the fresh spinach to the bowl, and mix all ingredients together. If you do not like spinach, you can use romaine or any other lettuce instead.
• 4. Mix the dressing ingredients together in a separate bowl. I like to use artificial sweetener in salads because it is less grainy. Sweetener can be adjusted to your taste, but the salad should be slightly sweet.
• 5. Add the dressing to the beets, onion and spinach and mix well. Store leftovers in the refrigerator.

BABY SPINACH, BEET AND WALNUT SALAD

Steps:

• Toss all ingredients except dressing and cheese in large bowl.
• Add dressing; mix lightly. Sprinkle with cheese. Serve immediately.

SPINACH AND ROASTED BEET SALAD WITH GINGER VINAIGRETTE

Steps:

• Preheat oven to 450°F Wrap beets in foil. Roast until beets are tender when pierced with skewer, about 1 hour 15 minutes.
• Cool beets slightly. Peel beets; cut into wedges. Place in medium bowl.
• Whisk vinegar, oil, soy sauce and ginger in small bowl to blend well. Season vinaigrette to taste with salt and pepper. Add red onion and half of vinaigrette to beets and toss to blend.
• Place spinach in large bowl. Drizzle remaining vinaigrette over; toss to coat. Arrange beet mixture atop spinach.

SPINACH BEET SALAD

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.