For a deliciously innovative winter salad, readily available beets, apples and spinach are more economical than out-of-season produce.
- Portion size: 4
- 4 beets, stemmed (3/4 lb/375 g)
- 3 tbsp (45 mL) apple cider
- 3 tbsp (45 mL) cider vinegar
- 2 tbsp (30 mL) olive oil
- 1 tsp (5 mL) Dijon mustard
- 1/4 tsp (1 mL) salt
- 1 pinch pepper
- 1 pinch granulated sugar
- 1 clove garlic, minced
- 2 green onions, chopped
- 4 cups (1 L) packed trimmed fresh spinach
- 1 green skinned apple, chopped or grated
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In large pot of boiling water, cook beets for about 45 minutes or until tender. Drain and let cool. Slip skins from beets. Cut into 1/4-inch (5 mm) thick slices; cut into 1/4-inch (5 mm) thick strips. Place in bowl.
In small bowl, whisk together cider, vinegar, oil, mustard, salt, pepper and sugar; stir in garlic and green onions. Add 2 tbsp (25 mL) of the dressing to beets and toss to coat. Let stand for at least 30 minutes or for up to 8 hours.
Tear spinach into bite-size pieces; place in large bowl. Add apple and remaining dressing; toss to coat well. Arrange beets over top.
Additional information :
Tip: If you wish, substitute 1 can (14 oz/398 mL) beets for the fresh; omit the cooking.
Nutritional Information Per serving: about
cal 125 pro 3g total fat 7g sat fat 1g
carb 15g fibre 4g sodium 257mg RDI % 0
iron 38 vit A 16vit C 38 folate 68