Spinach Brown Rice Beet Salad

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Marzetti® Poppyseed Dressing ties together the complex flavors of this brown rice, spinach, beets, orange slices, celery, scallions and walnut salad.

READY In

55 Minutes

PREP TIME

25 Minutes

COOK TIME

30 Minutes

SERVES

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3/4 cup Marzetti® Poppyseed Dressing

2 large beets, tops removed

1 tablespoon olive oil

5 ounces fresh spinach

2 cups cooked brown rice

4 scallions, chopped

1 cup sliced celery

1/2 cup chopped walnuts

2 oranges, peeled and sectioned

Preheat the oven to 375° F. Line a small pan with a large piece of aluminum foil.

Rub the beets with the olive oil and place in the pan.

Pour ½ cup of water into the pan and roast the beets for about 30 minutes or until the beets are tender when pierced with knife.

Remove from oven and cool until they can be handled. Peel and dice beets.

In a large mixing bowl, combine dressing and the remaining ingredients.

Toss well and serve.