Beet Carrot Spinach Salad

Beet, Carrot, and Spinach Salad


You might call this the antioxidant salad–it’s chock-full of vitamins A, C, and E, not to mention heart-healthy folate! Eating healthy on a tight schedule is easy with a little advance prep, like making a large pot of quinoa or chicken and keeping it on hand for salads and meals throughout the week. You can turn this side salad into a meal just as easily by adding your protein of choice.

For this recipe, I recommend using a food processor because it will save you time, but it’s not required. If it feels like too much of a commitment to get the big food processor out, try it my way–I use the chopper attachment of my Cuisinart Smartstick (which I use all the time!). Just press the button to create a wonderful confetti-type effect.

Measuring cups and spoons
Medium glass jar, with tight-fitting lid
Large mixing bowl
Chef’s knife
Cutting board
Food processor (optional)

Yield: 1-2 servings
Time: Less than 5 minutes (with advance prep)

Recipe Ingredients
2-4 cups of spinach
1 small beet, peeled
1 medium carrot, peeled
1/2 cup cooked protein, chopped (optional; see Notes)

3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoons maple syrup (preferably grade B)
1 teaspoon Dijon mustard
1/4 teaspoon sea salt

Recipe Preparation
1. Place all dressing ingredients into a glass jar, cover, and shake well to combine.
2. Very roughly chop the beet and carrot and place them into a mini-food processor/chopper. Pulse for a confetti effect.
3. Place salad greens into a large bowl and dress lightly, using about a quarter of the dressing, adding more dressing as necessary.
4. Mix in the beet and carrot confetti. Enjoy!

Recipe Notes

  • To turn this side salad into a main, top it with half a cup of your preferred protein, such as chicken, turkey, ham, or steak.
  • If you prefer a vegetarian salad, you can substitute half a cup of quinoa or legumes.

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