Photo: Anna Pelzer
Beet, Fennel and Spinach Salad
12 ingredients
Serves 4.
openrecipes
Choose red, yellow-gold, red and white Chioggia, or any other variety or color of beet for this bright salad. The beets may be cooked in advance, then covered and refrigerated overnight before continuing.
Estimated Nutrition (whole recipe, rough)
590
Calories
24g
Protein
34g
Fat
48g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 small beets, stems trimmed but still intact
- 2 shallots, minced
- 2 Tbs. balsamic vinegar
- Finely grated zest of 1/2 orange
- Juice of 1/2 orange
- 1/2 tsp. ground coriander (optional)
- 1/2 tsp. salt
- Pinch of freshly ground pepper
- 1/4 cup olive oil
- 2 small fennel bulbs or 1 large bulb, trimmed, quartered lengthwise, cored and thinly sliced crosswise
- 5 oz. baby spinach
- 1 oz. ricotta salata or Parmigiano-Reggiano cheese, shaved
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes