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Spinach and Beetroot Salad Recipe

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Spinach and Beetroot Salad Recipe

Prep Time: Cook Time:


  • Spices, caraway seed | 1.25 tsp
  • Orange juice, raw | 1.00 fruit yields
  • Olive oil | 3.00 tablespoon
  • Salt | 1.00 dash
  • Spices, pepper, black | 1.00 dash
  • Beets, boiled, drained | 3.00 cup slices
  • Powdered sugar | 1.00 tsp
Nutrition Facts (Per Serving)

Calories per serving: 130.63 mg

Fat per serving: 8.69 g

Saturated fat per serving: 1.19 g

Protein per serving: 1.93 g

Sodium per serving: 109.99 mg

Cholesterol per serving: 0.00 g


  1. Set spinach leaves in a shallow bowl. Set it aside.
  2. To prepare the dressing. take oil in a saucepan and heat it. Put orange juice, caraway seeds, salt, pepper and sugar in it.
  3. Put beetroot in the saucepan and toss it so that it is covered with the mixture.
  4. Place the warm beetroot and dressing mixture in between the spinach and smear chopped parsley over it and serve.

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