Spinach and Feta Salad with Fresh Beetroot

Staff Writer
Spinach and Feta Salad with Fresh Beetroot
Sylvia McArdle & Stephanie Hannus

The unique addition of fresh beets — known as beetroot in London — mixed with these ingredients makes for a surprising, but delicious salad that everyone at Downton Abbey would enjoy. The festive mix of sweet flavors (such as maple syrup and orange juice) would provide guests at any garden party or luncheon with an extra excuse to smile.

4
Servings
618
Calories Per Serving
Deliver Ingredients

Notes

The Unofficial Downton Abbey Cookbook (F+W Media, September 2012) By Emily Ansara Baines

Ingredients

  • 4 medium beets, scrubbed, trimmed, and cut in half
  • 1/2 Cup walnuts, chopped
  • 3 Tablespoons maple syrup
  • 1 Tablespoon unsalted butter
  • 10 Ounces fresh spinach, washed and dried
  • 1/2 Cup frozen orange juice concentrate
  • 1/4 Cup balsamic vinegar
  • 1/2 Cup extra-virgin olive oil
  • 4 Ounces feta cheese, crumbled
  • 2 oranges, sliced

Directions

Place the beets in a saucepan and cover with water. Bring to a boil, and then cook for 30 minutes or until tender. Drain and cool, then cut the beets into cubes.

Place the walnuts in a skillet and briefly heat over medium-low heat. Add the maple syrup and butter. Cook and stir until the walnuts are evenly coated, then remove from the heat and let cool.

In a small bowl whisk together the orange juice concentrate, balsamic vinegar, and olive oil, and set aside.

Place a large helping of spinach leaves on plates, then divide the candied walnuts among plates over greens. Place equal amount of beets over greens, then top with feta cheese. Drizzle each plate with some of the dressing, followed by orange slices.

Spinach Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Spinach Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Nutritional Facts

Total Fat
46g
71%
Sugar
35g
N/A
Saturated Fat
11g
54%
Cholesterol
33mg
11%
Protein
11g
22%
Carbs
45g
15%
Vitamin A
405µg
45%
Vitamin B12
0.5µg
8.1%
Vitamin B6
0.5mg
25.8%
Vitamin C
106mg
100%
Vitamin D
0.2µg
N/A
Vitamin E
6mg
29%
Vitamin K
360µg
100%
Calcium
474mg
47%
Fiber
7g
27%
Folate (food)
295µg
N/A
Folate equivalent (total)
295µg
74%
Iron
4mg
20%
Magnesium
126mg
32%
Monounsaturated
23g
N/A
Niacin (B3)
2mg
9%
Phosphorus
330mg
47%
Polyunsaturated
10g
N/A
Potassium
1119mg
32%
Riboflavin (B2)
0.7mg
41.4%
Sodium
389mg
16%
Sugars, added
9g
N/A
Thiamin (B1)
0.3mg
22.1%
Trans
0.1g
N/A
Zinc
2mg
15%

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