Spinach Beet Salad


When making this colorful and delicious salad remember that spinach wilts quickly and becomes “soggy” if dressing is mixed too early.

4-6 medium sized beets

1 head spinach

½ cup fresh raspberries (optional)



¼ cup raspberry infused balsamic vinegar

¼ cup olive oil

2 teaspoons mustard

½ teaspoon salt

¼ teaspoon pepper


  1. Boil whole beets till knife slices through easily. 
  2. Strain beets and run under cold water. 
  3. When they have cooled enough to handle, gently peel off the skin with your hands.  Cut off ends and slice into wedges.  Set aside to cool. 
  4. Mix dressing ingredients together in small bowl or measuring cup and set aside. 
  5. Wash and drain spinach.  Chop into bite size pieces. 
  6. Combine spinach and raspberries with cooled beets.
  7. Pour dressing over and gently toss just before you serve.
Serving Size:
Makes 4-6 servings.
Seattle Tilth
Leika Suzumura