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

• CourseSalads

Servings

4 servings

Servings 4 servings

Spinach Beet and Feta Salad Print Recipe CourseSalads Servings 4 servings Servings 4 servings

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:MetricUS Imperial

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

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