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
Ingredients
- 2 beets
- 2 green onions thinly sliced (white and green part)
- 4 - 5 handfuls spinach
- 2 green onions
- 1/4 cup feta cheese
- 2 tablespoons walnuts or pecans toasted and coarsely chopped
- CMF Basic Dressing
Adjust servings: servings
Units:
Instructions
- 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.
- Place spinach and chopped green onion in large bowl. Toss with 2 – 3 tablespoons vinaigrette.
- Place tossed spinach and green onions on a platter.
- Arrange beets and feta on top, drizzle another 1 - 2 tablespoons of salad dressing on top.
- Sprinkle nuts over salad and serve.
- CMF Salad Dressing
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