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Beet Salad with Spinach and Honey-Mustard Lemon Dressing Recipe

Beet Salad with Spinach and Honey-Mustard Lemon Dressing

This vibrant salad combines the earthy sweetness of beets with the fresh taste of spinach and a zesty honey-mustard lemon dressing.
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Prep Time 20 minutes
Chilling Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Beets
  • 1.5 lb beets cooked, peeled, sliced
  • 1 tablespoon olive oil
  • 1 tablespoon honey
Salad Ingredients
  • 5 oz baby spinach
  • 2 cups mandarin oranges segments
  • 1/3 cup red onions sliced
  • 1/3 cup pine nuts toasted
  • 4 oz feta cheese crumbled
Salad Dressing
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 2 tablespoons lemon juice freshly squeezed

Equipment

  • Mason Jar

Method
 

  1. This recipe uses cooked beets. I highly recommend that you pre-cook the beets 1 to 3 days in advance.
  2. In a small bowl, mix together sliced cooked beets with olive oil and honey. Add an extra tablespoon of honey if you like.
  3. Mix all the salad dressing ingredients in a mason jar and whisk with a fork. Or, close with a lid and shake vigorously.
  4. Arrange the salad in individual bowls for presentation purposes. Add spinach to each bowl, top with mandarin oranges, pine nuts, and sliced red onion. Drizzle with salad dressing and toss lightly.
  5. Add honey-coated beets and crumbled feta cheese on top. Season with freshly ground black pepper.
  6. Alternatively, combine all salad ingredients (except beets and feta cheese) in a large bowl, add dressing, toss to combine, then top with beets and feta cheese.

Notes

This salad can be prepared ahead of time by cooking the beets in advance. The dressing can be made and stored for up to a week in the refrigerator. For best presentation, assemble the salad just before serving.