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Home » Recipes » Salad Recipes

January 14, 2012 · 3 Comments

Spinach Salad with Beets

Salad Recipes

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A close up of spinach salad on a white plate with description.

Baby spinach mixed with fresh beets and ripe avocado; then tossed in a light and tangy cilantro lime vinaigrette dressing.

A plate of spinach salad with beets.

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.

Spinach salad in a white plate.

Ingredients  Needed

  • 4 cups Fresh Spinach, rinsed and stems removed
  • 1 Fresh Beet, cooked and chopped
  • ½ Avocado, chopped
  • ½ cup Grape Tomatoes, halved

And for the vinaigrette you'll  need

  • 1 Lime, juice only
  • 3 tablespoons Canola Oil
  • 1 teaspoon Fresh Cilantro, chopped
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon  Black Pepper
  • ¼ teaspoon Garlic Powder
  • ½ 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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A close up of spinach salad on a white plate with description.

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Spinach salad in a white plate.

Spinach Salad with Beets

Carrie's Experimental Kitchen
Baby spinach mixed with fresh beets and ripe avocado; then tossed in a light and tangy cilantro lime vinaigrette dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Salads
Cuisine American
Servings 2

Ingredients
  

  • 4 cups Fresh Spinach ,rinsed and stems removed
  • 1 Fresh Beet ,cooked and chopped
  • ½ Avocado ,chopped
  • ½ cup Grape Tomatoes ,halved
  • And for the vinaigrette you'll need
  • 1 Lime ,juice only
  • 3 tablespoons Canola Oil
  • 1 teaspoon Fresh Cilantro chopped
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon Black Pepper
  • ¼ teaspoon Garlic Powder
  • ½ 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.

Notes

Time reflects cooking fresh beets, but you can use already cooked beets to save time.
Please read the entire post for additional instructions and/or substitutions. 
Keyword spinach
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Mia says

    January 22, 2012 at 2:58 am

    This is a fabulous salad Carrie!

    Reply
  2. Carrie's Experimental Kitchen says

    January 14, 2012 at 1:29 pm

    Thanks For the great tip Bia, I didn't know that! xo

    Reply
  3. Bia Rich says

    January 14, 2012 at 1:20 pm

    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

    Reply

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