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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.

Source: EatingWell Magazine, February/March 2006


Recipe Summary

20 mins


Maple-Mustard Vinaigrette
Beet Salad


Instructions Checklist
  • To prepare the vinaigrette: Whisk oil, maple syrup, vinegar, mustard, soy sauce, salt and pepper in a small bowl.

  • 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.)


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

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

about 1 cup
224 calories; protein 6g; carbohydrates 13.9g; dietary fiber 3.3g; sugars 8.6g; fat 16.6g; saturated fat 3.3g; cholesterol 6.5mg; vitamin a iu 5664.5IU; vitamin c 25.7mg; folate 36.5mcg; calcium 121mg; iron 3.6mg; magnesium 79.4mg; potassium 181.5mg; sodium 448.4mg; thiamin 0.1mg; added sugar 5g.

1/2 carbohydrate, 1 vegetable, 3 fat