Beet and Spinach Salad
- 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
- Heat oven to 400-degrees F.
- 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).
- Whisk together oil, vinegar, seeds, salt and pepper in a large salad bowl.
- Add spinach and toss.
- Add beets and toss.
- Sprinkle with cheese and toss.
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RECIPE SUBMITTED BY
<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>