Nicole's Balsamic Beet and Fresh Spinach Salad

Nicole's Balsamic Beet and Fresh Spinach Salad

Nicole Evans 3

"This easy-to-do salad is a tangy and healthy way to add fresh spinach and beets to your diet."

Ingredients 5 h 15 m {{adjustedServings}} servings 80 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 80 kcal
  • 4%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 18.1g
  • 6%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 236 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Whisk together the balsamic vinegar, white wine vinegar, Chardonnay, and sugar in a small bowl. Place the beets and onions in a small, sealable container. Pour the vinegar mixture over the beets and onions to completely cover. Seal top; marinate in refrigerator for 4 to 5 hours.
  2. When ready to serve, divide spinach leaves between four salad plates. Top with beet mixture, and drizzle salads with a bit of the marinating liquid.
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Reviews 9

  1. 11 Ratings

Soup Loving Nicole

This was a nice change from your ordinary salad. The ingredient list said that the sugar was optional and I left it out since we like the tartness of vinegar. I bought beets for the first time just to make this and I was not disappointed. I did add a few mushrooms, croutons, and a sprinkle of parmesan to make it more colorful and appealing to my husband since he is not big on veggies but it really didn't add much flavor and was not necessary.


Very delicious. I thought it would be tangy with all the vinegar, but it was perfect. I let the beets sit in the marinade overnigt. I also added fresh mushrooms and parmasean cheese. This salad is awesome and very healthy.


Great!!! I love Beets. Thank you for this recipe.