Baby Spinach Salad with Beets and Apples

Kale, Beet & Apple Salad

Use organic ingredients whenever possible.

  • Author: Kali Nandi


4 beets, stemmed (3/4 lb/375 g)

3 Tbsp (45 mL)  apple cider

3 Tbsp (45 mL) cider vinegar

2 Tbsp (30 mL) olive oil

1 tsp (5 mL) Dijon mustard

1/4 tsp (1 mL) salt

1 pinch pepper

1 pinch granulated sugar

1 clove  garlic, minced

2 green onions, chopped

4 cups (1 L) packed trimmed fresh baby spinach

1 green skinned  apple, chopped or grated


In large pot of boiling water, cook beets for about 45 minutes or until tender. Drain and let cool. Slip skins from beets. Cut into 1/4-inch (5 mm) thick slices; cut into 1/4-inch (5 mm) thick strips. Place in bowl.

In small bowl, whisk together cider, vinegar, oil, mustard, salt, pepper and sugar; stir in garlic and green onions. Add 2 Tbsp (25 mL) of the dressing to beets and toss to coat. Let stand for at least 30 minutes or for up to 8 hours.

Tear spinach into bite-size pieces; place in large bowl. Add apple and remaining dressing; toss to coat well. Arrange beets over top.

The Health Benefits of Apples

Dr. Nandi on the Health Benefits of ApplesFind out why adding Apples to your diet will help make you your own Health Hero. Find out more about the Health Benefits of Apples.


This simple, healthy Baby Spinach Salad with Beets and Apples is packed full of flavor!