Beet, Orange and Spinach Salad

This salad tastes fresh with multiple notes from sweet to tart and a little nutty. It makes a perfect side and a colorful presentation.

Recipe from Canadian Living. Coming across the border for this lightly dressed, tossed salad.

-2 1/2 ounces baby spinach, rinsed and chopped
-8 ounces chopped pickled beets
-1 orange
-1/8 cup sliced almonds
-1 tablespoon olive oil
-1/2 tablepoon white wine vinegar
-1/2 teaspoon Dijon mustard
-salt and pepper

Prepare the spinach and add the pickled beets. I used homemade pickled beets in this recipe because of an abundant beet crop. The pickled beets I made are sweet and a little tangy; for this reason, I cut added sugar out of the dressing. Feel free to purchase pickled beets at the store, or whole beets - roasting the beets would be another great way to bring rich flavors into the salad.

Halve the orange, then slice the flesh from each segment of one half. Add the orange slivers and the almonds to the salad bowl.

Mix the dressing by combining the juice from the other orange half, oil, vinegar, mustard, salt and pepper. Pour over the salad and toss gently to coat.


  1. OMG!!
    Yummy..very much delicious, refreshing and healthy..
    I cant resist my self to try this recipe.
    Thanks for sharing this wonderful and amazingly delicious recipe.


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