Nicole's Balsamic Beet and Fresh Spinach Salad recipe

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Ingredients

¼ cup aged balsamic vinegar
¼ cup white wine vinegar
1 tablespoon Chardonnay wine
2 tablespoons white sugar
1 (15 ounce) can sliced beets, drained and cut into 1/4 inch slivers
¼ cup thinly sliced red onions
4 cups chopped fresh spinach

Nutrition Info

80 calories
carbohydrate: 18.1 g
cholesterol: : -
fat: 0.3 g
fiber: 2.7 g
protein: 2 g
saturatedFat: : -
servingSize: -
sodium: 235.9 mg
sugar: 14.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk together the balsamic vinegar, white wine vinegar, Chardonnay, and sugar in a small bowl. Place the beets and onions in a small, sealable container. Pour the vinegar mixture over the beets and onions to completely cover. Seal top, marinate in refrigerator for 4 to 5 hours.

  2. When ready to serve, divide spinach leaves between four salad plates. Top with beet mixture, and drizzle salads with a bit of the marinating liquid.

Recipe Yield

4 servings

Recipe Note

This easy-to-do salad is a tangy and healthy way to add fresh spinach and beets to your diet.

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