Beet Bliss

4.6 (11)
Beet Bliss

This healthy and pretty beet salad recipe is dressed with a tangy-sweet maple-mustard vinaigrette. Use the leftover dressing for any salad later in the week.

Yield: 4 servings
Active Time: 20
Total Time: 20

Ingredients

Maple-Mustard Vinaigrette

  • 1/2 cup walnut or canola oil
  • 1/4 cup maple syrup
  • 1/4 cup cider vinegar
  • 2 tablespoons whole-grain mustard
  • 2 tablespoons soy sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper

Beet Salad

  • 6 cups baby spinach
  • 1 cup quartered cooked beets
  • 1/2 cup Maple-Mustard Vinaigrette
  • 2 tablespoons chopped toasted pecans
  • 2 ounces crumbled goat cheese

Preparation

  1. To prepare the vinaigrette: Whisk oil, maple syrup, vinegar, mustard, soy sauce, salt and pepper in a small bowl.
  2. To prepare the salad: Toss spinach, beets and 1/2 cup of the Maple-Mustard Vinaigrette in a salad bowl. Top with pecans and goat cheese. (Refrigerate leftover vinaigrette.)

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate Maple-Mustard Vinaigrette for up to 3 days.

Nutrition

Nutrition Per Serving

calories 219
fat 17 g (3 g sat, 5 g mono)
cholesterol 7 mg
carbohydrates 15 g
protein 5 g
fiber 3 g
sodium 428 mg
potassium 181 mg

Nutrition Bonus Vitamin A (29% daily value)

Carbohydrate Serving 1

Exchanges 1/2 carbohydrate, 1 vegetable, 3 fat

From EatingWell February/March 2006, EatingWell Serves Two