Learn how to make Beet and Blue Cheese Salad, one of Rita's recipes high in potassium.

Beet and Blue Cheese Salad


  • 1 (6-ounce) package baby spinach
  • ½ cup diced red onions
  • ½ cup matchstick carrots
  • ½ (15-ounce) can sliced beets, well drained
  • ¼ cup balsamic vinegar
  • 2 tablespoon canola oil
  • 2 tablespoons maple syrup
  • 1/8 teaspoon red pepper flakes
  • ¼ cup reduced-fat blue or feta cheese, crumbled


  1. Place equal amounts of spinach on each of 4 salad plates. Sprinkle evenly with onions and carrots. Arrange the beets over all.
  2. Combine remaining ingredients, except cheese, in small jar with lid. Secure the lid; shake vigorously and spoon 2 tablespoons dressing over each salad. Sprinkle the cheese evenly between the 4 salads.

Makes 4 servings.