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Spinach Salad Recipe with Beets and Oranges


Spinach Salad Recipe with Beets and Oranges
Spinach salad recipe with beets and oranges dressed in a homemade gourmet maple and sherry vinaigrette salad dressing. So healthy and so delicious! Serve this spinach and beet salad for a special occasion dinner or for an elegant luncheon.

Recipe by Chef Tal for Gardein


  • 1/2 cup cider vinegar
  • 1/2 cup sherry vinegar
  • 2 ounces maple syrup
  • 2 Tbsp shallots, minced
  • 1/4 tsp crushed black pepper
  • 1/4 tsp ground coriander
  • pinch dry mustard
  • 1/4 tsp ground fenugreek
  • 6 ounces canola oil
  • 10 ounces olive oil
  • 3 tbsp chives, sliced thin
  • 3 cups baby spinach, washed
  • 3 oranges, sectioned and peeled
  • 10 golf-ball sized beets
  • 2 Tbsp vegetable or canola oil


For the vinaigrette dressing:
In a large saucepan, combine the cider vinegar , sherry vinegar, maple syrup, shallots, black pepper, coriander, dry mustard, and fenugreek. Bring to a boil. Reduce the heat and simmer until reduced by one-third. Remove from the heat and chill. Once chilled, purée in a blender, while slowly adding the canola and the olive oils. Strain, then add the chives.

For the roasted beets:
Pre-heat oven to 400 degrees. Toss beets with enough vegetable or canola oil sufficient to coat the beets. Roast beets until soft (approx 45 minutes). Peel and chill.

To assemble the salad:
Slice the cooled beets and arrange on a plate with the orange slices and spinach then drizzle with the maple sherry vinaigrette.

Enjoy your spinach and beet salad!

Makes 6 servings.

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