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Beet-Spinach Salad
Recipes
Beet-Spinach Salad
4 servings
10 minutes total

Ingredients

  • 1 can sliced beets (14–15 oz)
  • 1 (8.25 oz) can mandarin oranges
  • 1 bag fresh baby spinach (5–6 oz)
  • ¼ cup poppyseed dressing

Steps

    1. Drain beets and oranges; place in salad bowl
    2. Add spinach and dressing; toss and serve.
Other Preparation Methods
    • Oven-Roasted Beet Spinach Salad: Preheat oven to 450°F. Remove beet greens from 3 fresh beets; wrap beets tightly in foil. Bake 40–50 minutes until tender when pierced with a fork. Unwrap foil and remove skin by rubbing firmly with paper towels. Slice and add to salad.

Amount per ¼ recipe serving: Calories 150, Total Fat 7g, Sat Fat 1g, Trans Fat 0g, Chol 5mg, Sodium 290mg, Total Carb 22g, Fiber 3g, Total Sugar 18g, (Incl. 9g Added Sugars), Protein 2g, Vitamin D 0%, Calc 4%, Iron 15%, Potassium 4%