Carrot Beet Spinach Salad with Pecans and Feta
User Reviews
5.0
9 reviews
Excellent
Carrot Beet Spinach Salad with Pecans and Feta
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This healthy Carrot Beet Spinach Salad has quickly become one of our cold weather favorites!
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Ingredients
- 2 medium beets
- 3 carrots
- ¼ cup minced shallot
- 3 TBSP champagne vinegar or white wine vinegar
- 3 TBSP avocado oil plus extra for sautéing
- 1.5 TBSP butter
- ¼ cup water
- salt and pepper to taste
- 1/4-1/2 cup pecans, roughly chopped
- 2-4 TBSP crumbled feta or goat cheese
- 2-3 cups baby spinach
- 1 cup spring mix or extra spinach
Optional Extras
- honey to sweeten/glaze the carrots
- toasted walnuts or almonds
- Roasted Butternut Squash
- fresh mint or arugula
- edamame steamed and shelled
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Instructions
- Boil a medium pot of water and prep your veggies.
- Peel and slice the beets into 1⁄2-inch rounds on a paper towel-lined cutting board. Peel and slice the carrots into discs.
- Peel and mince the shallot, place in a medium bowl with the vinegar, and set aside.
- Add the beets to the pot of boiling water and cook until fork-tender, approx. 16 to 18 minutes,
- Drain thoroughly and immediately transfer to the shallot-vinegar mixture. Toss to combine and season with salt and pepper to taste.
- In a large pan on medium-high heat, add a drizzle of avocado oil and sauté your carrots until tender, approx. 4 minutes.
- While pan is still hot, add your water and butter and continue cooking until carrots are coated and mixture is slightly reduced, approx. 2-3 minutes.
- Add chopped pecans and stir to coat.
- Next add your beet/marinade mixture to the pan. Mix.
- Serve over a bed of spinach and greens of your choosing. Top with crumbled feta or goat cheese.
- This warm winter salad is best enjoyed immediately, and can be further dressed up with a little extra oil or vinegar if desired, or a bit of all-natural bottled balsamic.
Notes
- Recipe yields 2 large meal-sized salads or 4 side salads.
- At the last minute I tossed a little parsley on top as a garnish. When I have a bunch of it handy I cannot be trusted around it. #itgoesoneverything - You can follow suit but it's 100% optional. We're all aware of my garnish obsession by now, right? lol
- No beets? No problem! I've been out before and made this salad with just the spinach/carrot/pecan combo and it's still very much delish! It serves about 2 and you'll just want make a dressing out of the shallot/vinegar mixture since you won't be using it to marinate the beets. Add some oil and your choice of spices/extras and whisk it up to taste. An all natural store bought dressing may also be used.
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition Information
Show Details
Calories
244kcal
(12%)
Carbohydrates
11g
(4%)
Protein
4g
(8%)
Fat
22g
(34%)
Saturated Fat
6g
(30%)
Cholesterol
19mg
(6%)
Sodium
212mg
(9%)
Potassium
408mg
(12%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
9344IU
(187%)
Vitamin C
11mg
(12%)
Calcium
83mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 11g | 4% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 19mg | 6% |
| Sodium | 212mg | 9% |
| Potassium | 408mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 9344IU | 187% |
| Vitamin C | 11mg | 12% |
| Calcium | 83mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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