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
