Baby spinach mixed with fresh beets and ripe avocado; then tossed in a light and tangy cilantro lime vinaigrette dressing.
I always try to buy at least one new item that I’ve never purchased or made before each week while shopping and this week it was beets.
Don’t get me wrong. I’ve eaten beets, roasted and pickled, but I’ve never once made them myself. You know with the root still on them and all.
So during this week’s trip to the vegetable market, I picked one up and wasn’t quite sure what to do with it.
I thought this spinach salad was delicious and the beets took on the flavors of the combined ingredients and made this salad a terrific and filling lunch.
How to Cook Fresh Beets
Place beet(s) in a saucepan and cover with water. Bring to a boil and let simmer until fork tender; approximately 30-45 minutes depending on the size/quantity. Let cool and peel skin then slice or chop.
Ingredients Needed
- 4 cups Fresh Spinach, rinsed and stems removed
- 1 Fresh Beet, cooked and chopped
- 1/2 Avocado, chopped
- 1/2 cup Grape Tomatoes, halved
And for the vinaigrette you’ll need
- 1 Lime, juice only
- 3 tablespoons Canola Oil
- 1 teaspoon Fresh Cilantro, chopped
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Garlic Powder
- 1/2 teaspoon Sugar
How do you make Spinach Salad with Beets?
Gently tear the spinach leaves into bite sized pieces and place in a bowl. Next, add the beets, avocado and tomatoes.
In a small bowl, whisk the lime juice, oil, cilantro, salt, pepper, garlic powder and sugar; then whisk until well blended. Add the dressing right before serving. Enjoy!
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Spinach Salad with Beets
Ingredients
- 4 cups Fresh Spinach ,rinsed and stems removed
- 1 Fresh Beet ,cooked and chopped
- 1/2 Avocado ,chopped
- 1/2 cup Grape Tomatoes ,halved
- And for the vinaigrette you'll need
- 1 Lime ,juice only
- 3 tablespoons Canola Oil
- 1 teaspoon Fresh Cilantro chopped
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Garlic Powder
- 1/2 teaspoon Sugar
Instructions
- Gently tear the spinach leaves into bite sized pieces and place in a bowl. Next, add the beets, avocado and tomatoes.
- In a small bowl, whisk the lime juice, oil, cilantro, salt, pepper, garlic powder and sugar; then whisk until well blended. Add the dressing right before serving.
This looks great Carrie, and not sure if you know, but if you put a splash of vinegar i the pan with the beets , it prevents from staining your pan! xo Bia
Thanks For the great tip Bia, I didn’t know that! xo
This is a fabulous salad Carrie!