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A spinach and beet salad with chickpeas and carrots with a lemon to the side.
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Healthy Spinach and Beet Salad

A fast and healthy winter salad of spinach, beets, chick peas and carrots, tossed in a lemon-maple vinaigrette!
Prep Time10 minutes
Total Time10 minutes
Yield: 4 servings

Ingredients

For the salad:

  • 1 (8-10 oz) bag of baby spinach leaves
  • 1 (8 oz.) package of roasted beets (see notes)
  • 1 (14 oz.) can chick peas, rinsed and drained
  • 1 heaping cup shredded carrots

For the lemon-maple vinaigrette:

  • 3 tablespoons olive oil
  • Juice and zest of one lemon
  • 2 teaspoons maple syrup
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper

Instructions

  • Combine all of the salad ingredients in a large bowl - or layer onto a large plate (as pictured above).
  • Combine all of the dressing ingredients in a small jar. Cover with the lid and shake very well to combine.
  • Pour dressing over salad (start with about ⅔rds of the dressing and add more as you like) and toss gently to get the salad coated.
  • Serve and enjoy!

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Notes

You may substitute 1 ½ cups homemade crockpot chick peas for the canned chick peas.
How to roast beets: If you can’t find roasted beets in your store, it’s really easy to do it yourself. (I used to all the time when I grew beets in my garden.) Preheat your oven to 400. Trim the raw beets by removing all but about an inch of the long stems. Scrub the beets and wrap each one in aluminum foil and close it up into a little packet. (You can put a couple of small beets together in one piece of foil.)
Put the foil packets on a baking sheet and roast for 50-60 minutes. It’s helpful to check them after 30 minutes in case they are getting too dry. If they are, just drizzle a little water in the foil packet and wrap them back up before returning to the oven. They’re done when a fork pierces them easily. Small beets will be finished sooner than the really large ones.
Once cooked, let them cool a bit then use a paper towel to rub the skins off. You’re ready to go! This recipe uses 4-5 small beets (or 2-3 large ones) but you can make a whole batch while you’re at it and store the extras in the fridge for up to a week for another use. They're SO good!

Nutrition

Serving: 1serving | Calories: 231kcal | Carbohydrates: 29g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Sodium: 232mg | Fiber: 6g | Sugar: 14g
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