Spinach and Beetroot Salad
Posted on September 1, 2015 by Cooking for Students
Salads are often a go to for college students trying to eat well. They are packed with nutrients that keep the brain sharp during class and are really fresh and tasty. Salads are also portable which makes them ideal for students that are always on the go. Those trying to introduce more vegetables into their diet should try the spinach and beet salad. This recipe transforms a bag of spinach and a can of sliced beets into a restaurant quality salad on the cheap.
What’s in it?
- 1 bag fresh spinach
- 1 can sliced beetroot
- Walnuts, salted or unsalted
- 1 tablespoon honey
- 1 tablespoon lemon juice
- Salt, to taste
- Pepper, to taste
- Vegetable or olive oil
How’s it made?
- Make the dressing by adding about ¼ cup of oil to a bowl.
- Add the lemon juice and honey.
- Stir until everything comes together.
- Season with salt and pepper to taste. Set the salad dressing aside
- Place the spinach into a salad bowl, platter or whatever you have on hand.
- Drain the beets and warm them in a pan over medium. Season with salt and pepper to elevate the flavor.
- Roughly chop the walnuts and add them to the spinach along with the beets.
- Drizzle the dressing over the salad and toss until everything is coated well.
- Serve and enjoy every bite.
This salad is extremely minimal but the ingredients give it nice depth. The spinach and beet salad is also quite filling. The leafy greens are the foundation of this salad while the beets give it some bulk. They deliver this subtle sweetness as well as a meaty texture. As for the walnuts, they are there to provide some healthy fat as well as crunch. The dressing also stands out. It gives the salad nice acidity and a pleasant honey taste that subdues the bitterness of the spinach. To make the recipe more fun, consider making this salad in a mason jar. It adds presentation value, provides you with a quick lunch on the go and makes storing leftovers easy. You may even want to make extra for your friends.