Why You’ll Love This Recipe
- Quick and Easy: Ready in just 15 minutes, this salad is perfect for busy weeknights or last-minute gatherings.
- Nutritious: Packed with vitamins and minerals from fresh vegetables and fruits, it’s a healthy addition to any meal.
- Versatile: Easily adaptable to what’s on hand—swap spinach for arugula, use different nuts, or try goat cheese instead of feta.
Ingredients
- 1.5 lbs beets, cooked, peeled, and sliced
- 1 tablespoon olive oil
- 1 tablespoon honey
- 5 oz baby spinach
- 2 cups mandarin orange segments (from about 3 mandarins)
- ⅓ cup sliced red onion
- ⅓ cup toasted pine nuts
- 4 oz crumbled feta cheese
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Beets: In a small bowl, toss the sliced cooked beets with olive oil and honey. Add an extra tablespoon of honey if desired.
- Make the Dressing: In a mason jar, combine ⅓ cup extra virgin olive oil, 3 tablespoons Dijon mustard, 2 tablespoons honey, and 2 tablespoons freshly squeezed lemon juice. Whisk with a fork or shake vigorously until well blended.
- Assemble the Salad: In individual serving bowls, place a bed of baby spinach. Arrange the honey-coated beets, mandarin orange segments, and sliced red onion on top.
- Add Toppings: Sprinkle toasted pine nuts and crumbled feta cheese over each salad.
- Dress and Serve: Drizzle the honey-mustard lemon vinaigrette over the salads just before serving.
Servings and Timing
- Servings: This recipe serves 6 people.
- Preparation Time: 15 minutes.
Variations
- Nuts: Substitute pine nuts with toasted walnuts, pecans, or almonds for a different flavor and crunch.
- Cheese: Try goat cheese or gorgonzola instead of feta for a creamier texture.
- Greens: Use arugula or mixed greens in place of spinach for a peppery bite.
- Fruits: Add dried cranberries or fresh apple slices for extra sweetness.
Storage/Reheating
This salad is best enjoyed immediately. If you have leftovers, store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Add nuts and dressing just before serving to maintain freshness and prevent sogginess.
FAQs
What’s the best way to cook beets for this salad?
You can roast or boil the beets. To roast, wrap each beet in foil and bake at 400°F (204°C) for about an hour until tender. To boil, place beets in a pot of water, bring to a boil, and cook for 20-30 minutes until easily pierced with a fork.
Can I use canned beets?
Yes, canned beets can be used as a time-saving alternative. Ensure they are drained and rinsed before adding to the salad.
Is there a substitute for mandarin oranges?
Clementines, tangerines, or even canned mandarin segments work well as substitutes.
How can I make this salad vegan?
Omit the feta cheese or replace it with a plant-based alternative, and use maple syrup instead of honey in the dressing.
What other dressings pair well with this salad?
A balsamic vinaigrette or lemon-tahini dressing would complement the flavors nicely.
Can I prepare this salad in advance?
You can prepare the components ahead of time, but it’s best to assemble the salad just before serving to maintain freshness.
How do I toast pine nuts?
Spread pine nuts in a single layer on a baking sheet and toast in a preheated 350°F (177°C) oven for about 5 minutes, watching closely to prevent burning.
What can I use instead of pine nuts?
Sunflower seeds or chopped almonds are good alternatives to pine nuts.
Is this salad gluten-free?
Yes, all the ingredients in this salad are naturally gluten-free.
Can I add protein to this salad?
Grilled chicken, shrimp, or chickpeas can be added for extra protein.
Conclusion
This beet salad with spinach and honey-mustard lemon dressing is a delightful combination of flavors and textures that’s both healthy and satisfying. Its versatility allows for easy substitutions, making it a go-to recipe for various occasions. Enjoy this vibrant salad as a starter or a light main course.
Beet Salad with Spinach and Honey-Mustard Lemon Dressing
- Total Time: 15 minutes
- Yield: Serves 6
- Diet: Gluten Free
Description
A quick and easy beet salad with spinach, mandarin oranges, pine nuts, and creamy feta, tossed in a tangy honey-mustard lemon vinaigrette. This vibrant, gluten-free salad is perfect as a light meal, appetizer, or side dish.
Ingredients
- 1.5 lbs beets, cooked, peeled, and sliced
- 1 tbsp olive oil
- 1 tbsp honey (add more to taste)
- 5 oz baby spinach
- 2 cups mandarin orange segments (from about 3 mandarins)
- ⅓ cup sliced red onion
- ⅓ cup toasted pine nuts
- 4 oz crumbled feta cheese
For the Dressing:
- ⅓ cup extra virgin olive oil
- 3 tbsp Dijon mustard
- 2 tbsp honey
- 2 tbsp freshly squeezed lemon juice
Instructions
- Prepare the Beets:
Toss sliced cooked beets with olive oil and honey in a small bowl. Adjust sweetness with additional honey if desired. - Make the Dressing:
Combine olive oil, Dijon mustard, honey, and lemon juice in a mason jar. Shake or whisk until emulsified. - Assemble the Salad:
- Arrange spinach as a base in serving bowls.
- Top with honey-coated beets, mandarin orange segments, and red onion slices.
- Add Toppings:
Sprinkle toasted pine nuts and crumbled feta cheese over the salad. - Dress and Serve:
Drizzle with honey-mustard lemon vinaigrette just before serving.
Notes
- Swap pine nuts for walnuts, pecans, or almonds for variety.
- Substitute feta cheese with goat cheese or gorgonzola for a creamier option.
- For a vegan version, use maple syrup instead of honey and a plant-based cheese alternative.
- Prep Time: 15 minutes
- Category: Salad
- Method: Tossing
- Cuisine: American