An incredibly healthy and incredibly delicious spinach salad with apples, beets, oranges in a light raspberry vinaigrette dressing. Spinach and beet salad is always colorful and nutritious, and the addition of fruit makes it even more filling. This spinach and beet salad is both vegetarian and vegan. Enjoy!
Ingredients:
- 4-5 large beets
- water for boiling
- 1 orange, peeled and cut into segments
- 2 apples, sliced
- 1 tbsp olive oil
- 1 tbsp raspberry or red wine vinegar
- 1/2 tsp sugar
- dash salt
- 1 clove garlic, minced
- 2 bunches spinach or other salad greens
- 3 tbsp sunflower seeds (optional)
Preparation:
In a medium pot, cover the beets with water and bring to a boil. Reduce to a slow simmer, cover, and allow to cook for about 20 minutes, or until soft. Remove beets from water and allow to cool. Cut into thin slices.
In a large bowl, toss together the beets, oranges and apples.
In a separate small bowl, whisk together the olive oil, vinegar, sugar, salt and garlic. Pour this dressing over the beets and fruit, tossing to coat.
Serve the beets and fruit over spinach or greens and top with sunflower seeds if desired.
