Beet Spinach Salad

The soft beet base adds a contrast to the crunch provided by the spinach. As this salad only has 3 ingredients, it's very easy to make in the morning and take to work. The prep time is only 5 minutes if you are using beets that have already been cooked and prepped.

Makes 1 serving

Ingredients for beet spinach salad

  • 1 small beet
  • 1 cup spinach
  • 1/2 tbsp shaved parmesan cheese
  • 1 tsp olive oil

Directions for beet spinach salad

  1. Bring a medium sized sauce pan filled with water up to boiling.
  2. Add the beet and simmer for 30 minutes, until soft.
  3. Using a vegetable peeler, remove skin from beet.
  4. Slice beet into thin slices and line the bottom of a dish.
  5. Pile spinach on top, then add parmesan cheese and drizzle with olive oil.

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Nutrition facts

Per Serving

  • calories: 115
  • carbohydrate: 14g
  • cholesterol: 2mg
  • fat: 5g
  • fiber: 5g
  • potassium: 172mg
  • protein: 4g
  • saturated fat: 1g
  • sodium: 175mg
  • sugar: 9g
Photograph by Christina Saschin. All rights reserved. Used with permission.

Disclaimer: Type2Diabetes.com cannot guarantee a recipe that has been scaled to make a different number of servings from the original.


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