Fresh, vibrant salads can transform any meal, and this spinach salad with roasted beets, avocado, and a citrus vinaigrette is no exception. Bursting with flavor and nutrients, this dish combines the earthiness of roasted beets, the creaminess of ripe avocado, and the crispness of fresh spinach. Topped with a bright and zesty citrus vinaigrette, this salad is a delightful addition to any lunch or dinner table.
Ingredients
For the Salad:
- 4 cups fresh spinach, washed and dried
- 2 medium beets, roasted and sliced
- 1 ripe avocado, sliced
- 1/2 cup crumbled feta cheese (optional)
- 1/4 cup walnuts, toasted
- Salt and pepper, to taste
For the Citrus Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons fresh orange juice
- 1 tablespoon lemon juice
- 1 teaspoon honey or maple syrup
- Salt and pepper, to taste
Directions
- Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and roast for about 45-60 minutes, or until tender. Once cooked, let the beets cool, then peel and slice them into thin rounds.
- While the beets are roasting, prepare the citrus vinaigrette. In a small bowl, whisk together the olive oil, fresh orange juice, lemon juice, honey (or maple syrup), and a pinch of salt and pepper until the mixture is well emulsified.
- In a large bowl, combine the washed and dried spinach, sliced roasted beets, sliced avocado, crumbled feta cheese (if using), and toasted walnuts.
- Drizzle the citrus vinaigrette over the salad ingredients and toss gently to combine, ensuring that the spinach and other ingredients are well coated. Taste and adjust the seasoning with additional salt and pepper, if needed.
- Serve immediately, and enjoy the fresh, vibrant flavors of this delicious spinach salad!
Prep Time, Cooking Time, and Total Time
- Prep Time: 15 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 15 minutes
Nutritional Information
- Calories per Serving: Approximately 300 kcal
- Servings: 4 servings
Tips
- To save time, you can roast the beets in advance and store them in the refrigerator until you’re ready to make the salad.
- If you prefer a different type of cheese, goat cheese or blue cheese can be great alternatives to feta.
- For added flavor and crunch, consider including other nuts like pecans or almonds, or even seeds such as pumpkin or sunflower seeds.
- Make the vinaigrette ahead of time and store it in the fridge for up to a week for easy access to a flavorful dressing whenever you need it.
Benefits
This spinach salad is packed with nutritional benefits. Spinach is a powerhouse of vitamins A, C, and K, along with iron and calcium. Roasted beets add a wealth of antioxidants and are known for their ability to improve blood flow and lower blood pressure. Avocado contributes healthy fats, which can help to keep you full and satisfied, while walnuts provide a good source of omega-3 fatty acids. The citrus vinaigrette not only adds a burst of flavor but also provides vitamin C, enhancing the overall nutrient profile of the salad.
FAQs
Can I make this salad in advance?
While the salad is best served fresh, you can prepare the roasted beets and vinaigrette in advance. Just assemble the salad shortly before serving to keep the spinach fresh and crisp.
What can I serve with this salad?
This salad pairs wonderfully with grilled chicken or fish for a complete meal. It can also be served as a side dish alongside other main courses.
Can I use other greens instead of spinach?
Yes! This salad can be made with other greens such as arugula, kale, or mixed salad greens, depending on your preference.
Conclusion
This spinach salad with roasted beets, avocado, and citrus vinaigrette is not only a feast for the eyes but also a nutritious and satisfying dish that’s perfect for any occasion. Whether you’re looking for a light lunch or a vibrant side dish, this recipe is sure to impress with its fresh flavors and beautiful presentation. Give it a try, and you’ll discover why this salad deserves a spot in your regular meal rotation!
