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  • Larissa Spafford, NTP

Spinach & Beet Salad with Orange Balsamic Vinaigrette

Spinach & Beet Salad with Orange Balsamic Vinaigrette

As summer gets closer I feel like eating more salads. This is one of my favorites. Every time I make it, people say how delicious it is. I hope you enjoy it too! Serves 2 as a meal and 4-6 as a side dish

Ingredients: For the dressing: 4 Tbs extra virgin olive oil 3 Tbs aged balsamic vinegar 1/2 Tbs dijon mustard 1 tsp orange zest 1 clove garlic, crushed or minced 2 pinches unrefined sea salt fresh ground black pepper to taste For the salad: 8 cups loosely packed baby spinach 1 large beet, roasted, peeled and cubed 1 navel orange, peeled, segmented and cut into bite size pieces 1/4 cup red onion, finely chopped 1/2 cup pecans, lightly toasted and chopped 4 oz goat cheese, crumbled

Instructions: First roast the whole unpeeled beet in a covered dish in a 400° F oven for 1 hour or until done.

Let it cool while covered. This will make it easier to peel. Once cool, place under a small stream of cool water. The skin should peel off easily using the water and your hands. Combine all dressing ingredients in a small bowl or jar with lid. Whisk or shake until well mixed. Just before serving, place spinach in a large bowl and toss with dressing. Divide spinach among plates and top with beets, oranges, red onion, pecans and goat cheese. Enjoy!

If you enjoy this recipe, there's more in my e-cookbook, 31 Whole Food Dinner Recipes (that happen to be gluten free, grain free and are almost nightshade free). You can get the e-book here.

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