If you are looking for a tasty yet healthy salad then look no further. This beet and spinach salad with red onion vinaigrette is just what you need for lunch today! It’s full of color and full of flavor and sure to make for a great lunch or light dinner.

It’s time for a good salad recipe on the blog, since it’s been quite a while. Well, I’m here today with this beet and spinach salad with red onion vinaigrette. It’s amazing.

The vinaigrette is best made the night before. I’m loosely calling it a vinaigrette though, because it’s just thinly sliced red onions marinated overnight in red wine vinegar. I don’t know what it is about this, but it tastes so good. I could eat it straight out of the bowl. The Mr. put them on his flank steak the other night and the flavor was amazing. Amazing I tell you!

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I was feeling lazy and didn’t have any red onions, so I ordered them from Amazon Prime Now. When the package arrived there was a bunch of smaller onions. Definitely smaller than what I usually find at the grocery store. Who knows, maybe smaller onions pack in more flavor? They were delicious regardless. Who says size matters?

So after marinating in the red wine over night, the onions turn into this gorgeous magenta color.

Are beets and red onions not your thing? Well then try this Quinoa Asparagus Salad with a Lemon Pesto Drizzle.

For the salad, I toasted some chopped walnuts in the oven, diced some slices of fresh mozzarella, and chopped up some steamed baby beets. I placed all this on a bed of baby spinach and then topped with the red wine vinegar marinated red onions with a couple splashes of the vinegar. Sprinkled on top of the salad was some freshly ground black pepper. Yum!

I was given a box of steamed baby beets by Melissa’s Produce last year, and I forgot how much I enjoyed eating them. So when I was at a local grocery store the other day, I came across the steamed beets in the produce section and snagged them. They great because they can be heated in the bag or eaten cold.

These red onions marinated in red wine vinegar taste amazing as a side to a meat. So good!

Yield: 2 servings

Beet and Spinach Salad with Red Onion Vinaigrette

Prep Time: 10 minutes

Additional Time: 12 hours

Total Time: 12 hours 10 minutes

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Ingredients

• 1 -2 thinly sliced red onions
• 1/2 cup red wine vinegar
• 3 cups fresh baby spinach
• 1/2 package steamed baby beets, chilled
• 1/3 cup chopped fresh mozzarella
• 1/4 cup toasted walnuts, chopped
• freshly ground black pepper to taste

Instructions

1. Thinly slice red onions. Place in a bowl and cover onions with red wine vinegar.
2. Cover with lid and let marinade in refrigerator overnight.
3. Toss baby spinach with diced beets, mozzarella and walnuts.
4. Top with marinated red onions red wine vinaigrette.
5. Sprinkle with freshly ground black pepper.

I hope you get the chance to make this beet and spinach salad with red onion vinaigrette. It really is filling and is quite pretty to look at!

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