RecipesMagazine
×

Nicole's Balsamic Beet and Fresh Spinach Salad

5
4
3
2
1
Nicole's Balsamic Beet and Fresh Spinach Salad

Nicole's Balsamic Beet and Fresh Spinach Salad

Nicole's Balsamic Beet and Fresh Spinach Salad might be just the side dish you are searching for. This gluten free, primal, and vegan recipe serves 4. One serving contains 96 calories, 2g of protein, and 0g of fat. If you have aged balsamic vinegar, spinach, onions, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 5 hours and 15 minutes.

Instructions

1
Whisk together the balsamic vinegar, white wine vinegar, Chardonnay, and sugar in a small bowl.
Ingredients you will need
White Wine VinegarWhite Wine Vinegar
Balsamic VinegarBalsamic Vinegar
ChardonnayChardonnay
SugarSugar
Equipment you will use
WhiskWhisk
BowlBowl
2
Place the beets and onions in a small, sealable container.
Ingredients you will need
OnionOnion
BeetBeet
3
Pour the vinegar mixture over the beets and onions to completely cover. Seal top; marinate in refrigerator for 4 to 5 hours.
Ingredients you will need
VinegarVinegar
OnionOnion
BeetBeet
4
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.
Ingredients you will need
SpinachSpinach
BeetBeet

Equipment

DifficultyExpert
Ready In5 hrs, 15 m.
Servings4
Health Score30
Dairy FreeGluten FreeVeganVegetarian
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
Dish TypesSide Dish
Related recipes
Beef Tenderloin Salad
Buttermilk Biscuits
Thyme Green Beans with Almonds
Zesty Penne, Sausage and Peppers
Magazine
This website uses cookies
We use cookies to personalise content and ads, to provide social media features and to analyse our traffic. We also share information about your use of our site with our social media, advertising and analytics partners who may combine it with other information that you’ve provided to them or that they’ve collected from your use of their services. You consent to our cookies if you continue to use our website.
Ok