Wilted Spinach and Beet Salad

Author: on

Recipe Category: Veggies & Sides

Recipe Tag: Gluten Free, Dairy Free, Vegetarian, Vegan, Low Glycemic

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Delicious food doesn't get much healthier than this! Beets are packed with vitamins, minerals and fiber and they lend a sweet, earthy flavor to an otherwise boring spinach salad. You'll be using the sauteed beet greens to wilt the spinach. Who needs bacon?







Ingredients:

  • 3 red beets (with greens attached)
  • 3 golden beets
  • 2 tablespoons olive oil
  • 1 teaspoon coarse Kosher salt or sea salt
  • 1/2 cup chopped walnuts
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 2 bunches fresh, baby spinach (about 4 cups), washed

Instructions

  1. Preheat oven to 375 degrees F.
  2. Wash beets thoroughly, cut away beet greens and set the greens aside.
  3. Cut beets into one-inch chunks and place in a bowl. Add olive oil and salt and toss until well coated.
  4. Spread beets evenly on a roasting pan or cookie sheet. Place in the oven and roast for ~20 minutes.
  5. While beets are roasting, chop beet greens into small pieces and set aside.
  6. Place walnuts in a saute pan and toast on medium heat until walnuts become fragrant (approximately 2-3 minutes). Stir frequently.
  7. Place toasted walnuts in a bowl and set aside.
  8. Heat 1 tablespoon of the olive oil in the saute pan.
  9. Add beet greens to the pan and saute for approximately 2-3 minutes.
  10. In a small bowl, whisk together olive oil, balsamic vinegar and Dijon mustard.
  11. Place spinach in a large bowl. Transfer warm beet greens to the bowl with the spinach.
  12. Add the roasted beets, walnuts and vinaigrette and toss well.

Makes 4-6 servings