Easy Beet and Spinach Salad Recipe

2 salads
10 min

Learn how to make a beet and spinach salad for a healthy meal or side dish. This easy clean eating recipe takes just minutes to prepare. So it’s perfect for busy weeknights for families. This healthy summer beet salad can be made with canned beetroot or roasted beets for a slightly different flavor.

I ordered a vegan spinach beet salad from a restaurant a while ago, and it was amazing. It had a unique flavor combination worked well together. Although this is a simple summer beet salad recipe, I experimented at home to create my own simple beetroot salad using canned beets, fresh spinach, tomatoes and walnuts. I then pulled all the flavors together with a simple homemade vinaigrette dressing.

This simple raw beet salad is easy to make. From start to finish, you’ll only spend about 10 minutes preparing this healthy salad recipe. You can even prepare it while you’re waiting on the rest of your meal to cook. This cold beet salad makes a delicious clean eating meal. You can also serve it as a side dish for another main dish as a light side salad.

What is the Healthiest Way to Eat Beets?

The healthiest way to eat beets is raw. Beets are packed with vitamins, minerals and antioxidants. They have anti-inflammatory properties and several nutrients to fuel your body. In addition, beets are also a good source of fiber. However, cooking beets can cause the nutrients to leach out of the beets and into the water.

Despite raw beets being healthier than cooked beets, you can still roast beets or steam them slightly to enjoy many of the nutrients in beets.

Can You Eat Beets Raw in Salad?

Yes, you can absolutely eat raw beets in this beetroot and spinach salad. I eat it with raw beets sometimes and toasted beets sometimes. Raw beets retain more of the nutrients than cooked beets. However, roasting beets concentrates their flavor and makes them a bit sweeter.

If you eat beets raw, you’ll want to peel the outer skin. It can get tough, so remove it with a vegetable peeler. You can then slice the beet or grate it to add to a cold beet salad. If you are roasting the beets, you do not need to peel them to make a simple beet salad. This is because cooking the skins will soften them so they are palatable.

You can find the recipe for the clean salad recipe below.

For full nutrition information, variations for this cold beet salad and information on how to roast beets to use in lieu of canned beetroot for this recipe, visit the original post for this spinach and beet salad recipe here.

Easy Beet and Spinach Salad Recipe
Recipe details
  • 2  salads
  • Prep time: 10 Minutes Cook time: 0 Minutes Total time: 10 min
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  • 3 cups Fresh baby spinach
  • 1 cup Canned beetroot, diced
  • ½ cup Cherry tomatoes, halved
  • ¼ cup Walnuts, chopped
  • 2 Tablespoons Olive oil
  • 1 Tablespoon Balsamic vinegar
  • Salt and pepper, to taste

Wash and dry the spinach and tomatoes. Then chop the cherry tomatoes in half.
Cut the canned beetroot into bite sized pieces.
Chop walnuts into small pieces.
Combine the baby spinach leaves, chopped beetroot, sliced cherry tomatoes and chopped walnuts in a large bowl.
Mix the olive oil and balsamic vinegar together in a small bowl. Drizzle the balsamic vinaigrette over the spinach and beet salad.
Toss to combine, then add salt and pepper to taste.
Rebecca D. Dillon
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