Spinach Beet and Feta Salad

The lovely color of beets against the green is pretty to see, the contrast of texture — soft beet against the fresh leaves, creamy feta and the crunch of nuts make this salad delight for the palate. And the concentration of phytonutrients in these power foods are a big boost for the immune system.

Variations:

  • Use arugula or baby kale instead of spinach
  • Add avocado
  • Add orange  (peel, cut away pith and segment the orange slices)
  • Use pumpkin or sunflower seeds instead of nuts

 

Spinach Beet and Feta Salad
Print Recipe
Servings
4 servings
Servings
4 servings
Spinach Beet and Feta Salad
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Peel beets, cut in half and slice or cut in cubes. Steam in a pot over low heat for 10 - 12 minutes until tender when pierced with a fork.
  2. Place spinach and chopped green onion in large bowl. Toss with 2 – 3 tablespoons vinaigrette.
  3. Place tossed spinach and green onions on a platter.
  4. Arrange beets and feta on top, drizzle another 1 - 2 tablespoons of salad dressing on top.
  5. Sprinkle nuts over salad and serve.
  6. CMF Salad Dressing
Share this Recipe
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *

*