![](https://cdn.statically.io/img/www.allrecipes.com/thmb/SA0GgxRwofFREDlqFFcOsAE--vs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/463226-f3c38ec645e7446b8d4a16c3b5ca8916.jpg)
Ingredients
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¼ cup aged balsamic vinegar
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¼ cup white wine vinegar
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1 tablespoon Chardonnay wine
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2 tablespoons white sugar (Optional)
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1 (15 ounce) can sliced beets, drained and cut into 1/4 inch slivers
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¼ cup thinly sliced red onions
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4 cups chopped fresh spinach
Directions
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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.
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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.
Nutrition Facts (per serving)
80 | Calories |
0g | Fat |
18g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 80 | |
% Daily Value * | |
Total Fat 0g | 0% |
Sodium 236mg | 10% |
Total Carbohydrate 18g | 7% |
Dietary Fiber 3g | 10% |
Total Sugars 15g | |
Protein 2g | 4% |
Vitamin C 14mg | 15% |
Calcium 53mg | 4% |
Iron 3mg | 17% |
Potassium 351mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.