Nicole's Balsamic Beet and Fresh Spinach Salad Recipe -
Nicole's Balsamic Beet and Fresh Spinach Salad Recipe
  • READY IN 5+ hrs

Nicole's Balsamic Beet and Fresh Spinach Salad

Recipe by  

"This easy-to-do salad is a tangy and healthy way to add fresh spinach and beets to your diet."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins

    5 hrs 15 mins


  1. 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.
  2. 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.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Sep 07, 2010

This was a nice change from your ordinary salad. The ingredient list said that the sugar was optional and I left it out since we like the tartness of vinegar. I bought beets for the first time just to make this and I was not disappointed. I did add a few mushrooms, croutons, and a sprinkle of parmesan to make it more colorful and appealing to my husband since he is not big on veggies but it really didn't add much flavor and was not necessary.

Most Helpful Critical Review
Jul 05, 2011

tasty but lacking something. Next time will try adding more "salad ingredients"


11 Ratings

Apr 25, 2011

Very delicious. I thought it would be tangy with all the vinegar, but it was perfect. I let the beets sit in the marinade overnigt. I also added fresh mushrooms and parmasean cheese. This salad is awesome and very healthy.

Apr 29, 2011

Great!!! I love Beets. Thank you for this recipe.

Apr 26, 2011

i adored this. when i was pregs i couldn't get enough beets!! it takes a while to prep but is worth it.

Apr 18, 2011

This was a verygood salad but make sure you add the sugar. Very bitter otherwise.

Nov 07, 2012

Great recipe. I started it before I realized the beets were canned. Canned beets are yuk. I roasted some fresh yellow and red beets (which doubled the amounts of beets) and used those in place of the canned beets. I also encourage tossing the salad immediately before serving with the spinach in place of drizzling the dressing on. I topped with a dollop of goat cheese (why not?)and some warm, toasted pecans.

Jun 20, 2011

Very tasty, lots of flavor - nice change from regular salad


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 80 kcal
  • 4%
  • Carbohydrates
  • 18.1 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.3 g
  • < 1%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 236 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Arugula and Beet Salad

Learn how to put a contemporary twist on the traditional Waldorf salad.

Jamie’s Cranberry Spinach Salad

Make a healthy spinach salad with a tangy, tasty vinaigrette.

Strawberry Spinach Salad I

This bright and tangy salad is sweet and savory, and just delicious.

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States