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Spinach Salad with Beets and Walnuts

Michele Borboa, MS is a freelance writer and editor specializing in health, fitness, food, lifestyle, and pets. Michele is a health and wellness expert, personal chef, cookbook author, and pet-lover based in Bozeman, Montana. She is also...

A new twist on a fresh vegan salad!

Roast some red or golden beets and toss them into a salad for a colorful, healthy, satisfying vegan meal!

A new twist on a fresh vegan salad!

Spinach Salad with Beets and Walnuts

Serves 4


    • 4 cups baby spinach leaves

    • 3 cups arugula

    • 2 cups sliced roasted beets

    • 1/4 onion, thinly sliced

    • 2 tablespoons red wine vinegar

    • 5 to 6 tablespoons extra virgin olive oil

    • 2 tablespoons minced fresh chives

    • Salt and freshly ground black pepper

    • Crumbled or finely shredded vegan feta-style cheese

    • 1 cup toasted walnuts


    1. In a large bowl, combine spinach, arugula, beets, and onion.

    1. In a small bowl, whisk together vinegar, oil, and chives. Season with salt and pepper.

    1. Drizzle most of the oil over salad and toss to coat. Add more dressing if desired.

    1. Divide salad among 4 chilled salad plates and garnish with feta and walnuts.

More yummy vegan recipes
Loaded Baked Potatoe
Pumpkin Pie Oatmeal
Daikon Radish Roast

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