SALATA ME SPANAKOFETA (BEET AND SPINACHSALAD)
Number Of Ingredients 12
Steps:
- Put hard-cooked yolks through a sieve add to raw yolk with olive oil and lemon juice. Beat with a wire whisk or purée in blender until creamy. Season with oregano, salt, and pepper. Place celery and walnuts in bowl. Cut 2 ounces feta cheese in cubes and add to bowl. Pour dressing over mixture and toss lightly. Line serving bowl with spinachleaves. Cut remainder of spinach into strips and place in center of dish. Mound celery mixture over spinach and ring with slices beets. Cut remainder of feta cheese into julienne strips and use with walnut halves to garnish salad.
Nutrition Facts : Nutritional Facts Serves
BEET, MANDARIN ORANGE AND SPINACH SALAD
People seem to either hate or love beets -- I would guess you like them because you have chosen this recipe to look at. (The first recipe calls for canned beets; sometimes I buy fresh beets and cook them -- this variation is after the canned beet recipe.) When using the fresh beet recipe, I make the beets ahead of time to allow for cooling in the fridge and then just cut them up when assembling the salad.
Provided by TasteTester
Categories Vegetable
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- CANNED BEET RECIPE:.
- Place spinach in a salad bowl.
- Add remaining ingredients; toss and serve.
- 5 minutes prep time; no cooking time.
- FRESH BEET RECIPE:.
- Preheat oven to 450°F Remove beet greens from 3 fresh beets; rinse beets and wrap tightly in foil. Bake for 40-50 minutes or until tender when pierced with a fork. Unwrap foil and remove skin by rubbing firmly with paper towels. Refrigerate beets until cool; cut into pieces and add to salad.
- 5 minutes prep time; 1 hour cooking time; 1 hour cooling time.
Nutrition Facts : Calories 114.8, Fat 0.7, SaturatedFat 0.1, Sodium 146.5, Carbohydrate 26.4, Fiber 5.2, Sugar 19.9, Protein 4.3
BEET SPINACH SALAD
My husband and I like this salad's fresh taste and the fact that it uses beets, spinach, mint and onion, all of which we grow in our large garden.-Marguerite Shaeffer, Sewell, New Jersey
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place beets in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until tender. Cool; peel and cut into 1/4-in. strips., In a small bowl, whisk vinegar and mustard until blended; gradually whisk in oil. Add the sugar, salt and pepper. In a large bowl, combine the beets, onions, mint and 2 tablespoons vinaigrette. Cover and refrigerate for 30 minutes., In a large salad bowl, combine the spinach, orange sections, beet mixture and remaining vinaigrette; toss. Top with raspberries. Serve immediately.
Nutrition Facts : Calories 174 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 151mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 4g fiber), Protein 2g protein.
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