Beet and Spinach Salad

Submitted by ellie_

"We really enjoyed this salad (adapted from Prevention Magazine April 2008) which we served with chicken wraps."

 

• Ready In: 1hr 15mins
• Ingredients: 8
• Serves: 6-8

ingredients

• 3 beets
• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 3 tablespoons sunflower seeds
• salt
• pepper
• 1 lb spinach, washed, trimmed and torn into bite-size pieces
• 2 ounces reduced-fat feta cheese, crumbled

directions

1. Heat oven to 400-degrees F.
2. Trim beet stems to an inch or so. Wash beets but don't piece skin or peel. Place beets on a sheet of foil and then fold into an air-tight package and place on baking sheet. Bake for 1 hour. When cool remove skins and cut into 1/2 inch cubes. Cover and chill until ready to make salad. (I prepared the beets 1 day ahead).
3. Whisk together oil, vinegar, seeds, salt and pepper in a large salad bowl.
4. Add spinach and toss.
5. Add beets and toss.
6. Sprinkle with cheese and toss.

Reviews

[Debbwl]

This would make a good change to your usual dinner side salad. We had it for lunch and found it need just a little something more so we ended adding some chopped apple. Over all a good basic salad.