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Beet and Spinach Salad

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“We really enjoyed this salad (adapted from Prevention Magazine April 2008) which we served with chicken wraps.”
READY IN:
1hr 15mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 400-degrees F.
  2. Trim beet stems to an inch or so. Wash beets but don't piece skin or peel. Place beets on a sheet of foil and then fold into an air-tight package and place on baking sheet. Bake for 1 hour. When cool remove skins and cut into 1/2 inch cubes. Cover and chill until ready to make salad. (I prepared the beets 1 day ahead).
  3. Whisk together oil, vinegar, seeds, salt and pepper in a large salad bowl.
  4. Add spinach and toss.
  5. Add beets and toss.
  6. Sprinkle with cheese and toss.

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