spinach salad with maple ranch bacon and beets-020

spinach salad with maple ranch dressing, bacon and beets

  • Author: Katie Webster
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Stove Top
  • Cuisine: American


Spinach salad with bacon, and light ranch dressing with beets on top. Gluten-free and grain-free.




  • ¼ cup plain low-fat Greek yogurt
  • 1 tablespoon mayonnaise
  • 1 tablespoon white wine vinegar
  • 1 tablespoon chopped chives
  • 2 teaspoons dark maple syrup
  • 1 ½ teaspoons dried buttermilk powder, such as SACO or nutritional yeast
  • ¼ teaspoon salt
  • ¼ teaspoon dried dill weed
  • 1/8 teaspoon freshly ground pepper


  • 1 pound small or baby beets (weight is with no greens attached)
  • 8 cups baby spinach
  • 4 strips bacon, cooked and crumbled
  • Chive blossoms for garnish


  1. Make Dressing: Combine yogurt, mayonnaise, vinegar, chives, maple syrup, buttermilk or yeast, salt, dill and pepper in a bowl and whisk to combine. Alternatively puree in a mini prep. (If doubling the dressing a blender works well.)
  2. Make Salad: Place beets in a large sauce pan, cover generously with water. Bring to a boil and simmer until the beets are tender when pierced with a fork, 40 minutes to 1 hour 10 minutes depending on size. Drain and cool. Trim, peel and cut into wedges or slices.
  3. Arrange spinach in salad bowls. Top with the beets, bacon and ranch dressing. Garnish with chive blossoms.


10 mg Cholesterol, 4 g Added Sugar


  • Serving Size: 2 cups salad 1 tablespoon plus 2 teaspoons dressin
  • Calories: 175 calories
  • Sugar: 14 g
  • Sodium: 413 mg
  • Fat: 7 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 22 g
  • Fiber: 5 g
  • Protein: 8 g

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