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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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A healthy and colorful combination of beets, spinach, orange and apples. Tossing with a vinaigrette keeps this salad figure-friendly. âDarleen Brenden, Salem, Oregon Ingredients:
6 small fresh beets (about 1-1/2 pounds) |
4 cups fresh baby spinach |
2 medium tart apples, peeled and sliced |
1 medium orange, sectioned |
3 tablespoons raspberry hazelnut vinaigrette |
2 tablespoons chopped hazelnuts, toasted |
Directions:
1. Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-60 minutes or until tender. Remove from the water; cool. Peel beets and cut into 1-in. wedges.
2. Divide spinach among four plates. Top with apples, orange and beets. Drizzle with vinaigrette; sprinkle with hazelnuts. Yield: 4 servings.
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