Description
This vibrant Beet Salad with spinach, mandarin oranges, and a honey-mustard lemon dressing is fresh, colorful, and bursting with flavor—perfect for healthy lunches or elegant sides.
Ingredients
Scale
Beets
- 1.5 lb beets, cooked, peeled, sliced
- 1 tablespoon olive oil
- 1 tablespoon honey
Salad
- 5 oz baby spinach
- 2 cups mandarin orange segments
- ⅓ cup red onions, thinly sliced
- ⅓ cup pine nuts, toasted
- 4 oz feta cheese, crumbled
Dressing
- ⅓ cup extra virgin olive oil
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Pre-cook the beets (roasted or boiled), then peel and slice them.
- In a bowl, toss the sliced beets with olive oil and honey until well coated.
- In a mason jar or small bowl, combine olive oil, Dijon mustard, honey, and lemon juice. Shake or whisk until smooth.
- In a large bowl (or individual bowls), add baby spinach.
- Top with mandarin oranges, sliced red onions, and toasted pine nuts.
- Drizzle the dressing over the salad and toss gently to combine.
- Add the honey-coated beets and sprinkle crumbled feta cheese on top.
- Finish with freshly ground black pepper and serve immediately.
Notes
- Cook the beets 1–3 days ahead to save time.
- Keep beets separate until serving to prevent the salad from turning pink.
- Toast pine nuts in a dry skillet for extra flavor.
- Add grilled chicken or avocado to make it a complete meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Tossed / Assembled
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 20 mg