Adam Hernandez
@ad_he
Balsamic Beet and Spinach Salad
A vibrant and refreshing salad featuring marinated beets and fresh spinach, drizzled with a tangy balsamic dressing. Perfect for a light lunch or as a side dish for dinner.
Details
- Cuisine:mediterranean
- Meal Type:lunch
- Diet:vegetarian
- Difficulty:easy
- Estimated Cost:N/A
- Occasion:party
- Ingredients:7
- Views:13
Recipe Information
- Prep time20 min.
- Total time20 min.
- Servings4
Ingredients
- 1/4 cup
- 1/4 cup
- 1 tablespoon
- 2 tablespoons
- 1 (15 ounce) can, drained and cut into 1/4 inch slivers
- 1/4 cup, thinly sliced
- 4 cups, chopped
Cooking Instructions
Follow our step-by-step guide on how to make Balsamic Beet and Spinach Salad.
Step 1
Start by whisking together the aged balsamic vinegar, white wine vinegar, Chardonnay, and if you like a touch of sweetness, add the sugar in a small bowl. This mixture will be the heart of your dressing, so make sure it's well combined!
Step 2
Next, take your drained and sliced beets along with the thinly sliced red onions and place them in a small, sealable container. Pour the delightful vinegar mixture over the beets and onions, ensuring they are completely submerged. Seal the container tightly and let it marinate in the refrigerator for about 4 to 5 hours. This step is crucial as it allows the flavors to meld beautifully.
Step 3
When you're ready to serve, grab four salad plates and divide the fresh spinach leaves among them. This vibrant green base will be the perfect canvas for your marinated beets and onions.
Step 4
Top each plate of spinach with the marinated beet mixture, and don't forget to drizzle a bit of the marinating liquid over the salads for an extra burst of flavor. Enjoy your colorful and nutritious salad!