Baby Spinach Salad with Beets and Apples

Baby Spinach Salad with Beets and Apples

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.
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