Recipe by Nicole Evans
"This easy-to-do salad is a tangy and healthy way to add fresh spinach and beets to your diet."
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aged balsamic vinegar
white wine vinegar
1 (15 ounce) can
sliced beets, drained and cut into 1/4 inch slivers
thinly sliced red onions
chopped fresh spinach
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.
tasty but lacking something. Next time will try adding more "salad ingredients"
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.
Great!!! I love Beets. Thank you for this recipe.
i adored this. when i was pregs i couldn't get enough beets!! it takes a while to prep but is worth it.
This was a verygood salad but make sure you add the sugar. Very bitter otherwise.
Very tasty, lots of flavor - nice change from regular salad
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Nicole's Balsamic Beet and Fresh Spinach Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 3
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