Best 5 Maddys Quick And Easy Beet And Spinach Salad Recipes

Are you searching for a nutritious and flavorful salad that you can whip up in no time? Look no further than Maddy's Quick and Easy Beet and Spinach Salad! This vibrant salad boasts a delightful blend of colorful beets, tender spinach, tangy goat cheese, and a zesty homemade dressing. With its perfect balance of flavors and textures, this salad is sure to impress your taste buds and leave you feeling satisfied. The best part? It's incredibly easy to make, requiring minimal prep and cooking time. So gather your ingredients, put on your apron, and get ready to embark on a culinary journey that will tantalize your senses.

Here are our top 5 tried and tested recipes!

BEET SPINACH SALAD

Beet Spinach Salad image

My husband and I like this salad's fresh taste and the fact that it uses beets, spinach, mint and onion, all of which we grow in our large garden.-Marguerite Shaeffer, Sewell, New Jersey

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

2 large fresh beets
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/4 cup olive oil
1-1/2 teaspoons sugar
1/8 teaspoon salt
Dash pepper
1/2 cup chopped green onions
1/2 teaspoon minced fresh mint
4 cups torn fresh spinach
1 medium navel orange, peeled and sectioned
1/2 cup fresh raspberries

Steps:

Place beets in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until tender. Cool; peel and cut into 1/4-in. strips., In a small bowl, whisk vinegar and mustard until blended; gradually whisk in oil. Add the sugar, salt and pepper. In a large bowl, combine the beets, onions, mint and 2 tablespoons vinaigrette. Cover and refrigerate for 30 minutes., In a large salad bowl, combine the spinach, orange sections, beet mixture and remaining vinaigrette; toss. Top with raspberries. Serve immediately.

Nutrition Facts : Calories 174 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 151mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 4g fiber), Protein 2g protein.

SPINACH BEET SALAD

Spinach Beet Salad image

A healthy and colorful combination of beets, spinach, orange and apples. Tossing with a vinaigrette keeps this salad figure-friendly. -Darleen Brenden, Salem, Oregon

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

6 small fresh beets (about 1-1/2 pounds)
4 cups fresh baby spinach
2 medium tart apples, peeled and sliced
1 medium orange, sectioned
3 tablespoons raspberry hazelnut vinaigrette
2 tablespoons chopped hazelnuts, toasted

Steps:

Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-60 minutes or until tender. Remove from the water; cool. Peel beets and cut into 1-in. wedges., Divide spinach among four plates. Top with apples, orange and beets. Drizzle with vinaigrette; sprinkle with hazelnuts.

Nutrition Facts : Calories 175 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 252mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

NICOLE'S BALSAMIC BEET AND FRESH SPINACH SALAD

Nicole's Balsamic Beet and Fresh Spinach Salad image

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

Provided by Nicole Evans

Categories Salad Green Salad Recipes Spinach Salad Recipes

Time 5h15m

Yield 4

Number Of Ingredients 7

Ingredients

¼ cup aged balsamic vinegar
¼ cup white wine vinegar
1 tablespoon Chardonnay wine
2 tablespoons white sugar
1 (15 ounce) can sliced beets, drained and cut into 1/4 inch slivers
¼ cup thinly sliced red onions
4 cups chopped fresh spinach

Steps:

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.
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.

Nutrition Facts : Calories 80 calories, Carbohydrate 18.1 g, Fat 0.3 g, Fiber 2.7 g, Protein 2 g, Sodium 235.9 mg, Sugar 14.7 g

SPINACH SALAD WITH BEETS

Spinach Salad With Beets image

Make and share this Spinach Salad With Beets recipe from Food.com.

Provided by ellie_

Categories Cheese

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb small beet
4 teaspoons sherry wine vinegar
2 garlic cloves, minced
1/4 cup olive oil
salt
pepper
1/4 red onion, sliced
1/2 lb Baby Spinach
3 ounces feta cheese

Steps:

Preheat oven to 350 degrees F.
Remove beet greens and discard. Place beets in baking dish with 1/4 cup water. Cover and bake for 40-45 minutes. Cool and then peel beets. Cool and then cut into 1/2 inch wedges.
In a jar or small bowl whisk together 4 teaspoons vinegar, garlic, oil and salt and pepper.
In bowl toss together beets and red onion with half the dressing.
In a large salad bowl toss spinach with remaining dressing. Top with beets and onions. Toss. Crumble the feta over all. Toss.

Nutrition Facts : Calories 247, Fat 18.7, SaturatedFat 5.3, Cholesterol 20.1, Sodium 384.6, Carbohydrate 15.5, Fiber 3.6, Sugar 10.5, Protein 6.9

BEET AND SPINACH SALAD

Beet and Spinach Salad image

Make and share this Beet and Spinach Salad recipe from Food.com.

Provided by L DJ3309

Categories < 15 Mins

Time 10m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 egg, hard cooked
1 tablespoon olive oil
2 tablespoons cold water
2 tablespoons fresh lemon juice
1/4 teaspoon dried oregano, crushed
salt and pepper
2 cups celery, chopped
1/2 cup walnuts, coarsely chopped
2 ounces feta cheese, divided
1/2 lb fresh spinach
2 cups pickled beets, julienned cut chilled

Steps:

In small bowl mash egg yolk add olive oil, water and lemon juice Beat with a wire whisk til creamy, Season with oregano, salt, and pepper.
Tear spinach salad bowl, add celery, chopped walnuts and crumbled feta cheese.
Pour dressing over and toss lightly.
Put on salad plates, mound with Julienne pickled beets. Garnish with chopped egg white.

Tips:

Choose fresh, tender beets. Look for beets that are small to medium in size and have smooth, unblemished skin. The greens should be bright and crisp.
Roast the beets before using them in the salad. Roasting intensifies the beets' flavor and makes them easier to digest. To roast the beets, preheat your oven to 400 degrees Fahrenheit. Toss the beets with olive oil and salt, then wrap them in aluminum foil. Roast the beets for 45 minutes to 1 hour, or until they are tender when pierced with a fork.
Use a variety of greens in your salad. Spinach, arugula, kale, and romaine lettuce are all good choices. You can also add some herbs, such as parsley, basil, or mint, for extra flavor.
Make a simple dressing. A simple vinaigrette made with olive oil, vinegar, salt, and pepper is all you need to dress this salad. You can also add a little bit of honey or Dijon mustard for extra flavor.
Top the salad with crumbled goat cheese or feta cheese. Goat cheese and feta cheese both have a strong flavor that complements the sweetness of the beets and the bitterness of the greens. You can also add some chopped walnuts or almonds for extra crunch.

Conclusion:

This beet and spinach salad is a healthy and delicious way to enjoy fresh, seasonal produce. The roasted beets are sweet and tender, the greens are crisp and refreshing, and the dressing is simple but flavorful. This salad is perfect for a light lunch or dinner, and it's also a great way to get your daily dose of vitamins and minerals.