Name: Beet Salad with Spinach and Honey-Mustard Lemon Dressing Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 1.5 lb cooked, peeled, and sliced beets; 1 tablespoon olive oil; 1 tablespoon honey (plus extra honey if desired); 5 oz baby spinach; 2 cups mandarin orange segments (about 3 mandarin oranges, peeled and segmented); ⅓ cup sliced red onions; ⅓ cup toasted pine nuts; 4 oz crumbled feta cheese; ⅓ cup extra virgin olive oil; 3 tablespoons Dijon mustard; 2 tablespoons honey; 2 tablespoons freshly squeezed lemon juice

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Introduction

This vibrant Beet Salad with Spinach and Honey-Mustard Lemon Dressing is a refreshing mix of sweet, tangy, and savory flavors. It’s perfect as a light lunch or a colorful side dish that will brighten up any meal.

A white plate filled with a fresh salad on a white marbled texture. The first layer is dark green spinach leaves spread across the plate. On top, there are bright orange tangerine segments scattered evenly, adding a vibrant pop of color. Deep purple beet chunks are placed in between the tangerines, creating a contrast with the green and orange. Lightly toasted pine nuts, small and pale yellow, are sprinkled all over along with small pieces of creamy white cheese. Some tiny bits of purple onion are also mixed in. The salad looks fresh and colorful with a mix of soft and crunchy textures visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lb beets (cooked, peeled, sliced)
1 tablespoon olive oil
1 tablespoon honey
5 oz baby spinach
2 cups mandarin orange segments (about 3 mandarins, peeled and segmented)
1/3 cup red onions (sliced)
1/3 cup pine nuts (toasted)
4 oz feta cheese (crumbled)
1/3 cup extra virgin olive oil
3 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons freshly squeezed lemon juice

Instructions

Step 1: Cook the beets in advance by roasting or boiling until tender, then peel and slice them. This can be done 1 to 3 days ahead for convenience.
Step 2: In a small bowl, toss the sliced cooked beets with olive oil and 1 tablespoon of honey. Add an extra tablespoon of honey if you prefer a sweeter touch.
Step 3: Combine the extra virgin olive oil, Dijon mustard, 2 tablespoons honey, and lemon juice in a jar. Whisk with a fork or close the jar and shake vigorously to make the dressing.
Step 4: For best presentation, arrange the salad in individual bowls to prevent beet juice from coloring everything purple.
Step 5: Place baby spinach in each bowl, then add mandarin orange segments, toasted pine nuts, and sliced red onions. Drizzle the dressing over the salad and toss lightly to combine.
Step 6: Top each salad with the honey-coated beets and crumbled feta cheese. Finish with a sprinkle of freshly ground black pepper.
Step 7 (Alternative): Combine spinach, mandarin oranges, pine nuts, and red onions in a large serving bowl. Add dressing and toss to coat. Top with honey-coated beets and crumbled feta before serving.

Tips & Variations

Roasting beets enhances their natural sweetness; wrap them in foil and roast at 400°F (200°C) for about 45 minutes or until tender.
For a crunchier texture, substitute pine nuts with toasted walnuts or pecans.
Try adding fresh herbs like mint or basil for an extra layer of flavor.
If you don’t have mandarin oranges, canned segments (drained) or fresh orange slices work well.

Storage

Store the salad components separately in airtight containers for up to 2 days in the refrigerator. Assemble just before serving to keep the spinach fresh and prevent sogginess. Leftover assembled salad is best eaten within 24 hours. Reheat is not recommended.

How to Serve

A close-up view of a fresh salad in a white plate with a textured rim, placed on a white marbled surface. The salad has three main layers: a base of bright green spinach leaves with visible veins, scattered roasted beet cubes in dark purple with a glossy texture, and whole peeled mandarin orange segments in a vibrant orange color. Small white crumbled cheese pieces and toasted pine nuts with a golden brown color are sprinkled evenly on top. The salad is lightly seasoned with cracked black pepper, adding small black specks throughout. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw beets in this salad?

Raw beets are quite hard and earthy in flavor. This salad works best with cooked beets for tenderness and sweetness, so it’s recommended to roast or boil them first.

How do I toast pine nuts properly?

Toast pine nuts in a dry skillet over medium heat, stirring frequently, for 3-5 minutes or until they turn golden brown and fragrant. Watch carefully to avoid burning.