Beet Bliss

February/March 2006, EatingWell Serves Two

Your rating: None Average: 4.6 (13 votes)

This healthy and pretty beet salad recipe is dressed with a tangy-sweet maple-mustard vinaigrette. Use the leftover dressing for any salad later in the week.

"This is one of my favorite salads and I often use the dressing for other salads as well. It's so good and so easy. "
Beet Bliss

Makes: 4 servings

Serving Size: about 1 cup

Active Time:

Total Time:


Maple-Mustard Vinaigrette

  • 1/2 cup walnut or canola oil
  • 1/4 cup maple syrup
  • 1/4 cup cider vinegar
  • 2 tablespoons whole-grain mustard
  • 2 tablespoons soy sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper

Beet Salad

  • 6 cups baby spinach
  • 1 cup quartered cooked beets
  • 1/2 cup Maple-Mustard Vinaigrette
  • 2 tablespoons chopped toasted pecans
  • 2 ounces crumbled goat cheese


  1. To prepare the vinaigrette: Whisk oil, maple syrup, vinegar, mustard, soy sauce, salt and pepper in a small bowl.
  2. To prepare the salad: Toss spinach, beets and 1/2 cup of the Maple-Mustard Vinaigrette in a salad bowl. Top with pecans and goat cheese. (Refrigerate leftover vinaigrette.)

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate Maple-Mustard Vinaigrette for up to 3 days.


Per serving: 219 calories; 17 g fat (3 g sat, 5 g mono); 7 mg cholesterol; 15 g carbohydrates; 5 g added sugars; 9 g total sugars; 5 g protein; 3 g fiber; 428 mg sodium; 181 mg potassium.

Nutrition Bonus: Vitamin A (29% daily value)

Carbohydrate Servings: 1

Exchanges: 1/2 carbohydrate, 1 vegetable, 3 fat

More From EatingWell

Recipe Categories

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner