Ingredients for Spinach Salad With Beets
- Beet
- Sherry Wine Vinegar
- Garlic Cloves
- Olive Oil
- salt and freshly ground black pepper to taste
- Pepper
- 1/4 cup thinly sliced red onion
- Baby Spinach
- Feta Cheese
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How to Make Spinach Salad With Beets
- Preheat oven to 350°F (175°C).
- Wash and trim beets. Remove beet greens and discard.
- Place beets in a baking dish. Add 1/4 cup of water to the dish.
- Cover the baking dish with foil.
- Roast for 40-45 minutes, or until beets are tender when pierced with a fork.
- Remove from oven and let cool completely.
- Once cool, peel and cut beets into 1/2-inch wedges.
- While beets are roasting, whisk together 4 teaspoons red wine vinegar, 1 minced garlic clove, 2 tablespoons olive oil, salt, and pepper in a small bowl or jar.
- In a medium bowl, toss the beet wedges and red onion with half of the vinaigrette.
- In a large salad bowl, toss the spinach with the remaining vinaigrette.
- Add the beet and onion mixture to the spinach.
- Gently toss to combine.
- Crumble feta cheese over the salad.
- Toss gently and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
42g
Fat
26g
Carbs
5g
