Best Warm Beet Spinach Salad Recipes

Warm Roasted Beet Salad With Spinach and Blue Cheese image

Provided by VNess

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs beets, peeled, trimmed, halved, and cut in 1/2-inch wedges (about 5 or 6)
2 shallots, peeled and quartered
4 tablespoons extra virgin olive oil (divided)
2 teaspoons chopped fresh thyme
3/4 teaspoon kosher salt, plus more to taste
1/2 teaspoon fresh ground black pepper, plus more to taste
1 1/2 tablespoons sherry wine vinegar
6 ounces Baby Spinach
3 ounces 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.

Nutrition Facts : Calories 312.5, Fat 20.2, SaturatedFat 5.9, Cholesterol 15.9, Sodium 834, Carbohydrate 26.6, Fiber 5.6, Sugar 18.4, Protein 9.9

WARM BEET AND SPINACH SALAD image

Yield 4 servings

Number Of Ingredients 11

8 c. baby spinach
1 T. olive oil
1 c. thinly sliced red onion
2 plum tomatoes, chopped
2 T. sliced Kalamata olives
2 T. chopped fresh parsley
1 clove garlic, minced
2 c. steamed beet wedges or slices, 1/2-1" thick
2 T. balsamic vinegar
1/4 t. salt
1/4 t. pepper

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.

WARM BEET & SPINACH SALAD image

Yield 4 2 c servings

Number Of Ingredients 11

8 cups baby spinach
1 tablespoon extra-virgin olive oil
1 cup thinly sliced red onion
2 plum tomatoes, chopped
2 tablespoons sliced Kalamata olives
2 tablespoons chopped fresh parsley
1 clove garlic, minced
2 cups steamed beet wedges, or slices, 1/2-1 inch thick (see Tip)
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Steps:

Place spinach in a 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 to combine. Serve warm. TIPS & NOTES Tip: How to Prep & Steam Beets: Trim greens (if any) and root end; peel the skin with a vegetable peeler. Cut beets into 1/2- to 1-inch-thick cubes, wedges or slices. To steam on the stovetop: Place in a steamer basket over 1 inch of boiling water in a large pot. Cover and steam over high heat until tender, 10 to 15 minutes. To steam in the microwave: Place in a glass baking dish, add 2 tablespoons water, cover tightly and microwave on High until tender, 8 to 10 minutes. Let stand, covered, for 5 minutes.