Spinach and Beet Salad


6 servings


  • 1 red onion, sliced into 1/4-inch rings
  • 1/2 pound beets (about 2 small beets)
  • 4 tablespoons extra-virgin olive oil
  • 1 small shallot, minced
  • 1 tablespoon honey mustard
  • 1/4 cup red-wine vinegar
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 12 ounces spinach, well washed, stems removed
  • 4 ounces button mushrooms, stems trimmed, slice
  • 2 TB sunflower or pumpkin seeds (optional)
  • 1/2 avocado chopped into squares


Place beets in a small saucepan, and cover with cold water. Bring to a boil, and cook until tender, about 30 minutes. Drain; cool until able to handle. Peel, and cut into 1/2-inch cubes; set aside. While beets are cooking, make dressing: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add shallot, and cook until tender, about 3 minutes. Whisk in honey mustard, vinegar, sugar, salt, and pepper. Cook, whisking constantly, until sugar has dissolved, about 1 minute. Slowly whisk in remaining 3 tablespoons olive oil. Reduce heat to low; keep dressing warm. Add cooked beet cubes to dressing, and stir to coat. Place onions, spinach, and mushrooms in a bowl. Drizzle with warm dressing; toss to coat evenly. Garnish with sunflower or pumpkin seeds and avocado. Serve warm or at room temperature. - See more at: http://jillmuhm.healthcoach1.integrativenutrition.com/spinach-and-beet-salad#sthash.MhXhhJ4U.dpuf


Adapted from recipe found in Whole Living