dLifeHeaderPortlet dLifeHeaderPortlet


Roasted Beet and Spinach Salad
Source: dLife

Beautiful mix of bright beets and green spinach in a honey mustard and vinegar dressing.

Rating:
Prep Time: 10 minutes
Cook Time: 40 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 116.2
Total Carbs 19.7 g
Dietary Fiber 5.5 g
Sugars 10.9 g
Total Fat 3.5 g
Saturated Fat 0.4 g
Unsaturated Fat 0.8 g
Potassium 437.4 mg
Protein 3.9 g
Sodium 278.4 mg
Dietary Exchanges
1 Fat , 3 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings
Ingredients

1 1/4 lb  fresh whole beets
0 1/2 cup  cold water
6 cup  fresh baby spinach
3 tbsp  fat free reduced sodium chicken broth
2 1/2 tbsp  balsamic vinegar
1 tsp  olive oil
1 tbsp  honey mustard
0 1/4 tsp  black pepper
0.125 tsp  salt
2 tbsp  Nuts, pistachio, dry roasted, unsalted
Directions
  1. Preheat oven to 375 degrees F.
  2. Trim off the beat green and wash well. Place in a shallow baking dish, unpeeled, single layer. Add water and cover with foil. Bake for 35-45 minutes or until tender.
  3. Place beets in a strainer and run under cold water. Let sit until cool enough to handle. Peel and cut into 1/8 inch thick slices with a sharp knife and place in a large bowl with the spinach.
  4. In a separate small bowl, whisk together the broth and the next 5 ingredients; pour over beets and spinach. Divide into 4 equal serving, and place on salad plates, top with pistachio nuts.