Beet Spinach Salad Recipe

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Beet Spinach Salad
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  1. 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.
  2. 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.
  3. In a large salad bowl, combine the spinach, orange sections, beet mixture and remaining vinaigrette; toss. Top with raspberries. Serve immediately. Yield: 4 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 158.07 Kcal (662 kJ)
Calories from fat 127.73 Kcal
% Daily Value*
Total Fat 14.19g 22%
Sodium 124.04mg 5%
Potassium 179.09mg 4%
Total Carbs 7.56g 3%
Sugars 4.86g 19%
Dietary Fiber 2.59g 10%
Protein 1.12g 2%
Vitamin C 7.5mg 12%
Iron 4.4mg 24%
Calcium 17.6mg 2%
Amount Per 100 g
Calories 176.2 Kcal (738 kJ)
Calories from fat 142.38 Kcal
% Daily Value*
Total Fat 15.82g 22%
Sodium 138.26mg 5%
Potassium 199.62mg 4%
Total Carbs 8.42g 3%
Sugars 5.42g 19%
Dietary Fiber 2.89g 10%
Protein 1.24g 2%
Vitamin C 8.3mg 12%
Iron 4.9mg 24%
Calcium 19.6mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.8
  • 4

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • good source of fiber

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