Oh, this Beet Salad with Spinach is just a little ray of sunshine on a plate, isn’t it? I swear, every time I make it, I feel a little bit healthier just looking at those vibrant colors! It’s one of those super simple recipes that proves you don’t need a ton of fancy steps or ingredients to make something absolutely delicious and good for you. I first threw this together on a whim one afternoon when I had some leftover cooked beets and a big bag of spinach, and it’s been a go-to ever since. It’s just so fresh and satisfying!
Why You’ll Love This Beet Salad with Spinach
Seriously, what’s not to adore about this salad? It’s:
- Super Simple: Toss it all together in minutes – no fuss!
- Incredibly Healthy: Packed with nutrients from beets and spinach.
- Bursting with Flavor: That balsamic dressing is just perfection.
- GORGEOUS: Those colors! It makes any meal look fancy.
- So Versatile: Great as a side or a light lunch.
- Quick to Make: Ready in about 15 minutes, total!
Ingredients for Your Vibrant Beet Salad with Spinach
Alright, gathering your ingredients for this beautiful beet salad is honestly half the fun! It’s all about these gorgeous, fresh components. Here’s what you’ll need to grab:
For the Salad:
- 1 pound cooked and diced beets
- 5 ounces fresh spinach, washed really well
- 1/4 cup red onion, sliced super thin
- 1/4 cup walnuts, chopped up nicely
For the Dressing:
- 3 tablespoons good olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dijon mustard
- 1 clove garlic, minced nice and fine
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Crafting the Perfect Beet Salad with Spinach: Step-by-Step
Okay, get ready to whip up this gorgeous salad – it’s so quick you’ll have it ready in just about 15 minutes, with only 15 minutes of prep time! It’s really a no-brainer for a healthy, delicious meal. And don’t worry about washing your spinach; here’s a quick tip on how to get it perfectly clean!
Assembling the Salad Base
First things first, grab your biggest mixing bowl – honestly, the bigger the better so you can toss everything easily! Gently add in your delicious, cooked and diced beets, that fresh, washed spinach (make sure it’s nice and clean from any dirt!), the thinly sliced red onion for a little zing, and those crunchy chopped walnuts. Look at those colors already – isn’t it just stunning?
Whipping Up the Balsamic Vinaigrette
Now for the dressing! Grab a small bowl and your trusty whisk. Pour in that lovely olive oil, the tangy balsamic vinegar, a little dollop of dijon mustard for sharpness, your minced garlic (yum!), salt, and pepper. Whisk it all together like you mean it! You want to whisk until it looks all nicely combined and a little bit creamy – that means the oil and vinegar have decided to be friends.
Bringing It All Together
This is the grand finale! Pour that amazing dressing right over all those beautiful ingredients in the big bowl. Then, using your hands or a couple of big spoons, gently toss everything together. You want to make sure every single leaf of spinach and every cube of beet gets coated in that delicious dressing. And voilà! Serve it up immediately while everything is super fresh.
Tips for Success with Your Beet Salad with Spinach
You know, making this beet salad is pretty foolproof, but there are a few little *chef’s secrets* that can really make it sing! First off, don’t skimp on washing that spinach. Seriously, give it a good rinse and spin to get rid of any sneaky grit. When it comes to the beets, using pre-cooked ones is a lifesaver for speed, but if you have the time, roasting them yourself really boosts that earthy sweetness. And walnuts! Toast them lightly in a dry pan for a minute or two before chopping – it brings out their flavor like magic. You can also play around with adding some goat cheese or feta if you’re feeling fancy! Try it as a side, just like you might with this peachy number!
Ingredient Notes and Substitutions for Beet Salad
Let’s chat about making this beet salad your own! Sometimes you might not have exactly what the recipe calls for, and that’s totally okay! When it comes to the beets, using pre-cooked ones from the grocery store is a total lifesaver and works like a charm for this quick salad. If you’re feeling ambitious though, roasting fresh beets yourself overnight before you plan to make the salad adds a deeper, sweeter flavor. For the nuts, pecans are a fantastic substitute if walnuts aren’t your jam, or even skip them if you have an allergy – the salad is still delish! And for the balsamic vinegar, a good quality red wine vinegar can work in a pinch, though it’ll give you a tangier bite. It’s all about what works for you, just like how you might swap things up in a hearty quinoa salad!
Serving Suggestions for Beet Salad with Spinach
This beet salad is seriously a chameleon in the kitchen! It’s amazing as a light lunch all on its own, but wow, does it make a statement as a side dish. I love pairing it with some hearty Greek turkey meatballs – the savory richness is the perfect contrast to the fresh salad. Or, for a super easy weeknight dinner, it’s fantastic alongside some zesty turkey and black bean tacos. Honestly, it brightens up any plate!
Storage and Reheating Instructions
Got leftovers? Lucky you! This beet salad is best enjoyed fresh, but if you do have some to save, pop it into an airtight container in the fridge. It’ll keep for about 1-2 days. Now, reheating isn’t really a thing for this cold salad, and honestly, the spinach might get a little sad. I find it’s still perfectly yummy cold the next day, though the walnuts might lose a little crunch. So, just keep it chilled!
Frequently Asked Questions about Beet Salad with Spinach
Can I make this Beet Salad with Spinach ahead of time?
You totally can! If you want to get a head start, I’d recommend keeping the dressing separate until you’re ready to serve. Just combine the beets, spinach, onion, and walnuts in your bowl, keep the dressing chilled in a little container, and then pour and toss right before you dig in. This keeps the spinach nice and crisp!
What are the health benefits of this salad?
Oh, this salad is a nutritional powerhouse! Beets are fantastic for heart health and packed with fiber, while spinach is loaded with vitamins A, C, and K, plus iron. It’s just a really wholesome, energizing dish. This beet salad with spinach is a winner for feeling good inside and out!
Can I add protein to this Beet Salad with Spinach?
Absolutely! It’s so easy to make this salad a full meal. Grilled chicken or salmon would be amazing, or you could add some chickpeas for a vegetarian protein boost. Some crumbled feta or goat cheese also adds protein and a delicious creamy texture!
Estimated Nutritional Information
Alright, let’s talk numbers! While every kitchen is a little different and brands can vary, here’s a rough idea of what you’re looking at per serving for this yummy Beet Salad with Spinach. Think around 250-300 calories, with about 15-20g of healthy fats from the olive oil and walnuts, a decent boost of protein, and roughly 20-25g of carbs, plus some fantastic fiber to keep you feeling full and happy!
Ingredients
Equipment
Method
- In a large bowl, combine the diced beets, spinach, red onion, and walnuts.
- In a small bowl, whisk together the olive oil, balsamic vinegar, dijon mustard, minced garlic, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Serve immediately.