Home > Nutrition > Healthy Recipes > Spinach with Beets |
Category: Salad | Serves: 4 |
Nutrition Information:
Calories: 131Protein: 6 g Carbs: 19 g Fat: 4 g Saturated Fat: 0 g Sodium: 511 mg Fiber: 6 g
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Tender beets tossed in a vinaigrette top this spinach salad along with mushrooms and homemade croutons.
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1 | Preheat oven to 350°. |
2 | Fill a medium sized bowl with water and ice then add onions. Let stand for 30 minutes, drain and set aside. |
3 | Place bread cubes on a baking sheet and toast in oven for 10-15 minutes or until golden, tossing occassionally then set the croutons aside. |
4 | Place beets in a small saucepan filled with water. Bring to a boil and cook for 30 minutes or until tender. Drain and let cool until easy to handle. Peel the beets and then cut into 1/2 inch cubes then set aside. |
5 | In a small saucepan, heat 2 teaspoons of the oil over medium heat. Add the honey mustard, sugar, vinegar, salt and pepper and stir constantly until sugar is dissolved (about 1 minute.) |
6 | Add remaining 1 teaspoon of oil then reduce heat to low. Add beet cubes and toss to coat. |
7 | Arrange spinach leaves, onions and mushrooms on plates. Drizzle with the beet dressing and garnish with croutons. |
8 | ENJOY! |
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