Spinach & beetroot salad

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• gill.g

  14 February 2009

  gill.g rated and commented on this recipe

  

  Fabulous flavours! I used fresh beetroot which I'd roasted, rather than vaccum packed. I enjoyed this immensely.

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• cmf-foodfile

  18 March 2009

  cmf-foodfile commented on this recipe

  It's certainly a different way to use the vacuum-packed beetroot. I'm just very uncertain about using spinach without any pre-preparation or blanching. Whast do other folk find or think?

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• Rachel

  16 July 2009

  Rachel commented on this recipe

  I use spinach as my staple salad leaf as I love the flavour and living alone it keeps longer than lettuce. Do try it.

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• juliee

  04 August 2010

  juliee commented on this recipe

  what yellow stuff on this pic?

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• susannahgrammar

  15 September 2010

  susannahgrammar commented on this recipe

  I believe those are yellow cherry tomatoes juliee, sometimes I buy a pack that has several colours in.

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• Wendy

  04 October 2011

  Wendy rated and commented on this recipe

  

  Gorgeous salad. We had it with the crispy greek pie also on this site. The salad dressing is perfect and goes so well with the beetroot. I have also used the dressing on beetroot with grilled goat's cheese which makes a lovely starter.

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• Lorna

  15 November 2011

  Lorna commented on this recipe

  what are the yellow pieces in this salad?

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• Dom

  12 November 2012

  Dom rated and commented on this recipe

  

  Great salad, I put a poached egg on top to make it a bit heartier and served as a starter. Went down a treat with the flatmates

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http://www.bbcgoodfood.com/recipes/8898/

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Ingredients

• 3 tbsp sherry or red wine vinegar
• 8 small cooked beetroot , vacuum-packed
• 300g salad spinach
• 250g cherry tomatoes , halved
• 1 tsp Dijon mustard
• extra-virgin olive oil
• 1 tsp honey

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Difficulty and servings

Serves 10

Preparation and cooking times

Ready in 30 minutes

Vegetarian

Ingredients

• 3 tbsp sherry or red wine vinegar
• 8 small cooked beetroot , vacuum-packed
• 300g salad spinach
• 250g cherry tomatoes , halved
• 1 tsp Dijon mustard
• extra-virgin olive oil
• 1 tsp honey

Per serving

82 kcalories, protein 2.1g, carbohydrate 5.3g, fat 6 g, saturated fat 0.8g, fibre 2g, salt 0.27 g

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