Description
This vibrant Beet Salad recipe pairs earthy beets with fresh spinach, juicy mandarin oranges, crunchy pine nuts, and creamy feta cheese, all drizzled with a zesty honey-mustard lemon vinaigrette. Perfect as a refreshing appetizer, side dish, or light meal, it’s a quick, healthy, and delicious choice for any occasion.
Ingredients
For the Salad:
- 1.5 lb beets, cooked, peeled, and sliced
- 1 tbsp olive oil
- 1 tbsp honey
- 5 oz baby spinach
- 2 cups mandarin orange segments (about 3 mandarins)
- ⅓ cup red onion, thinly sliced
- ⅓ cup pine nuts, toasted
- 4 oz feta cheese, crumbled
For the Honey-Mustard Lemon Vinaigrette:
- 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.
- Make the Dressing: Combine olive oil, Dijon mustard, honey, and lemon juice in a mason jar. Shake well until emulsified.
- Assemble the Salad: Layer spinach, mandarin orange segments, and red onion slices on a platter or in bowls. Top with honey-coated beets.
- Add Toppings: Sprinkle toasted pine nuts and crumbled feta cheese over the salad.
- Dress and Serve: Drizzle the honey-mustard lemon vinaigrette over the salad just before serving.
Notes
- Cook Beets Ahead: To save time, roast or boil beets in advance.
- Prevent Staining: Add beets to the salad last to avoid discoloring other ingredients.
- Make It Vegan: Substitute feta with plant-based cheese or nutritional yeast.
- Prep Time: 15 minutes
- Cook Time: Optional (1 hour for roasting beets, 30 minutes for boiling)
- Category: Salad
- Method: Tossing
- Cuisine: Mediterranean-inspired
