Beet Spinach Salad
Beet Spinach Salad
Ingredients
- 12 small roasted beets
- 12 cup baby spinach
- 1/4 cup extra virgin olive oil
- 1/2 small red onion thinly sliced
- 1/4 cup red wine vinegar
- pinch Salt
- 5 tangerines peeled with white pith removed
- 11/2 tbsp Dijon mustard
- Freshly ground black pepper to taste
Instructions
- Wash beets and coat lightly with olive oil. Bake at 350 degrees - covered with foil, for about 60 mins or until tender. When cooled, peel and cut into quarters and set aside.
- In a small bowl, soak onion slices in vinegar and set aside for about 1 hr – may be prepped separately overnight
- In a small bowl whisk the mustard with 3 tbsp of the vinegar from onion slices. Whisk in the ¼ cup of EVOO and season with salt and pepper to taste (opt) – may also be prepped ahead of time and stored in fridge. Or you can try this: add ingredients to a small bottle, cover and shake until blended well. Bring to room temperature before tossing with salad.
- In a large bowl, add spinach, drained onion slices, tangerines, and beets. Drizzle with mustard dressing right before serving and toss well. Serve immediately.
- ENJOY!
Nutrition
Calories: 159kcalCarbohydrates: 21gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 242mgPotassium: 732mgFiber: 6gSugar: 14gVitamin A: 4639IUVitamin C: 34mgCalcium: 90mgIron: 2mg
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