Beet, Mandarin Orange and Spinach Salad |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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People seem to either hate or love beets - I would guess you like them because you have chosen this recipe to look at. (The first recipe calls for canned beets; sometimes I buy fresh beets and cook them - this variation is after the canned beet recipe.) When using the fresh beet recipe, I make the beets ahead of time to allow for cooling in the fridge and then just cut them up when assembling the salad. Ingredients:
6 ounces fresh spinach leaves |
1 (15 ounce) can of cut beets (well drained) |
1 (11 ounce) can mandarin oranges, well drained (in light syrup) |
1/4 cup bottled poppy seed dressing (if you don't like poppy seed dressing you can use a basic vinaigrette dressing) |
3 fresh beets (used in place of the canned beets) |
Directions:
1. CANNED BEET RECIPE:.
2. Place spinach in a salad bowl.
3. Add remaining ingredients; toss and serve.
4. 5 minutes prep time; no cooking time.
5. FRESH BEET RECIPE:.
6. Preheat oven to 450°F Remove beet greens from 3 fresh beets; rinse beets and wrap tightly in foil. Bake for 40-50 minutes or until tender when pierced with a fork. Unwrap foil and remove skin by rubbing firmly with paper towels. Refrigerate beets until cool; cut into pieces and add to salad.
7. 5 minutes prep time; 1 hour cooking time; 1 hour cooling time.
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