Name: Delicious Beet Salad with Spinach and Honey-Mustard Dressing
Prep time: 15 min
Cook time: 60 min
Total time: 105 min
Ingredients: 3 medium beets (fresh and firm); 4 cups spinach (or arugula/mixed greens); 1 cup mandarin oranges (peeled and segmented); 1 cup feta cheese (or tofu for vegan option); 1/4 cup pine nuts (or walnuts/almonds); 2 tbsp honey (or maple syrup for vegan); 1 tbsp mustard (Dijon or whole grain); 2 tbsp lemon juice (freshly squeezed)

You might not expect this, but bowls of vibrant, colorful salads can actually be the highlight of your weeknight dinners! My latest adventure in the kitchen led me to create a Beet Salad with Spinach and Honey-Mustard Lemon Dressing that truly captures the essence of healthy and delicious home-cooked meals. This delightful mix features earthy, roasted beets paired with fresh spinach, sweet mandarin oranges, and tangy feta cheese—all coming together in just 15 minutes. Perfect for a quick meal, this recipe is not only easy to whip up but also packed with nutrients and customizable to fit your taste. Want to discover how this vibrant dish can jazz up your table? Let’s dive into the details!

Why is This Beet Salad a Must-Try?

Vibrancy and Color: This Beet Salad with Spinach and Honey-Mustard Lemon Dressing isn’t just a feast for the palate; it’s visually stunning with its rich hues!

Quick Preparation: In just 15 minutes, you can create a nutritious dish perfect for busy evenings or special gatherings.

Customizable Goodness: Tailor this salad to your preferences—swap out ingredients like feta for tofu or add your favorite nuts for extra crunch.

Health Benefits: Packed with vitamins and minerals, every bite supports your health while keeping calories in check.

Crowd-Pleasing Flavor: The sweet and tangy dressing pairs beautifully with the earthy beets, making it a sure hit for family dinners or potlucks. You could even check out my recipe for Chicken Salad Dressing for more flavorful options!

Beet Salad Ingredients

• The perfect blend for delightful flavors!

For the Salad

Beets – Provide earthiness and sweetness; choose fresh, firm ones for the best flavor.
Spinach – Adds freshness and nutrients; feel free to swap with arugula or mixed greens if you prefer.
Mandarin Oranges – Offer a sweet and citrusy burst; other fruits like oranges or grapefruit can be substituted if unavailable.
Feta Cheese – Imparts creaminess and tang; omit or replace with tofu for a vegan option.
Pine Nuts – Add crunch and nuttiness; try walnuts or almonds as a delightful alternative.

For the Dressing

Honey – Sweetens the dressing naturally; maple syrup can be used as a vegan substitute.
Mustard – Provides tangy flavor; Dijon or whole grain mustard work beautifully for this Beet Salad with Spinach and Honey-Mustard Lemon Dressing.
Lemon Juice – Adds acidity and brightness; fresh lemon juice is recommended for the most vibrant taste.

Step‑by‑Step Instructions for Beet Salad with Spinach and Honey-Mustard Lemon Dressing

Step 1: Roast the Beets
Preheat your oven to 400°F (200°C) and wash the beets thoroughly. Wrap each beet in aluminum foil and place them on a baking sheet. Roast the beets for about 45-60 minutes, until they are tender and a fork easily penetrates them. Once done, allow them to cool before peeling off the skins, which should come off easily.

Step 2: Prepare the Salad Base
In a large salad bowl, add a generous handful of fresh baby spinach. Next, slice or cube the roasted beets you prepared for the Beet Salad with Spinach and Honey-Mustard Lemon Dressing, and gently toss them with the spinach. Then, peel and segment your mandarin oranges, adding these sweet fruits to the bowl for a burst of citrus flavor.

Step 3: Crumble the Feta
Next, take your feta cheese and crumble it into the salad mixture. The creamy, tangy feta will beautifully complement the earthy beets and sweet oranges. If you prefer a vegan option, feel free to substitute the feta with tofu or simply omit it for a lighter version.

Step 4: Toast the Pine Nuts
In a small, dry skillet, toast a handful of pine nuts over medium heat for about 3-5 minutes until they are golden brown and fragrant, stirring frequently to avoid burning. This step elevates the nutty flavor of the pine nuts, adding a wonderful crunch to the Beet Salad with Spinach and Honey-Mustard Lemon Dressing.

Step 5: Make the Dressing
In a small bowl, whisk together honey, mustard, and freshly squeezed lemon juice until well blended and smooth. This honey-mustard lemon dressing enhances the flavors of the salad, offering a sweet and tangy contrast to the roasted beets. Taste it and adjust the honey or mustard to your preference if needed.

Step 6: Combine the Salad
Drizzle the prepared honey-mustard lemon dressing over the salad mixture in the large bowl. Use salad tongs to gently toss everything together, ensuring that each ingredient is coated with dressing. Take care not to overmix; you want the vibrant colors and textures to remain distinct in the Beet Salad with Spinach and Honey-Mustard Lemon Dressing.

Step 7: Serve or Store
Serve the salad immediately for the best texture, or cover and refrigerate for up to 30 minutes to allow the flavors to meld. For leftovers, store in an airtight container in the fridge for up to three days. Just keep the dressing separate if you’re planning to store it for later, to maintain the salad’s freshness.

What to Serve with Beet Salad with Spinach and Honey-Mustard Lemon Dressing

The vibrant colors and fresh flavors of this salad can create a delightful meal experience when paired with the right dishes.

Grilled Chicken: The smoky, savory notes from grilled chicken complement the earthy sweetness of the beets beautifully. A perfect source of protein to elevate your meal!
Quinoa Pilaf: Light and fluffy quinoa adds a nutty flavor that harmonizes with the sweetness of the mandarin oranges, creating a wholesome and satisfying base.
Crusty Bread: A warm slice of crusty bread is ideal for scooping up the salad. It adds a comforting texture and helps soak up the delicious honey-mustard dressing!
Roasted Salmon: The rich, buttery flavor of roasted salmon pairs splendidly with the tangy feta and citrusy dressing, making it an elegant option for a special dinner.
Chickpea Fritters: These crispy, nutritious bites not only bring additional protein but also a delightful crunch that beautifully contrasts with the tender salad.
Sparkling Mineral Water: A refreshing glass of sparkling mineral water with lemon complements the salad’s bright flavors, cleansing the palate without overpowering.
Chocolate Mousse: For dessert, a light chocolate mousse offers a rich yet airy finish to your meal, balancing the vibrant salad with a touch of indulgence.

Enjoy the textures and tastes for a well-rounded dining experience!

Expert Tips for Beet Salad Mastery

Beet Prep Best Practice: Roasting beets in foil ensures even cooking and easier peeling. Avoid boiling to prevent mushiness in this Beet Salad with Spinach and Honey-Mustard Lemon Dressing.
Cooling Trick: Allow roasted beets to cool before handling; this makes peeling easier and reduces the chance of burning your fingers.
Dressing Ahead: Prepare the honey-mustard lemon dressing in advance and store it in the fridge. This enhances flavor and saves time when assembling the salad.
Texture Matters: Toss the salad gently to avoid crushing delicate spinach and maintain the vibrant look of your Beet Salad with Spinach and Honey-Mustard Lemon Dressing.
Freshness Focus: Serve the salad fresh for the best taste and texture. If storing, keep the dressing separate to prevent sogginess.

How to Store and Freeze Beet Salad with Spinach and Honey-Mustard Lemon Dressing

Fridge: Store leftovers in an airtight container for up to 3 days. Keep the dressing separate until ready to serve for optimal freshness and texture.
Freezer: Avoid freezing the salad, as the fresh greens and dressing do not thaw well, impacting the flavors and textures.
Reheating: If you prefer a warmed salad, gently heat the beets in the microwave before combining with fresh ingredients. Serve immediately after warming for the best experience.
Prep Ahead: Roast beets up to 3 days in advance, keeping them stored in the fridge until you’re ready to make the salad. The rest can be assembled quickly when needed.

Make Ahead Options

These vibrant Beet Salad with Spinach and Honey-Mustard Lemon Dressing components are perfect for meal prep, saving you precious time on busy weeknights! You can roast the beets up to three days in advance; just be sure to store them in an airtight container in the fridge to maintain their flavor and texture. Additionally, you can prepare the honey-mustard lemon dressing 24 hours ahead and keep it refrigerated, which allows the flavors to meld beautifully. When you’re ready to serve, simply toss the roasted beets, fresh spinach, mandarin oranges, crumbled feta, and toasted pine nuts together, drizzle the dressing, and enjoy a quick, nutritious meal that’s just as delicious as if it were freshly made!

Beet Salad with Spinach Variations

Feel free to customize your Beet Salad with Spinach and Honey-Mustard Lemon Dressing to suit your taste buds or dietary needs!

Nut-Free: Omit the pine nuts entirely or replace them with sunflower seeds for a delightful crunch without the nuts.
Vegan Delight: Substitute honey with maple syrup and feta with crumbled tofu for a completely plant-based version that still delivers on flavor.
Citrus Twist: Swap mandarin oranges for grapefruit segments to introduce a refreshing zest, adding a unique tang to your salad.
Herb-Infused: Sprinkle fresh herbs like mint or dill into the salad for an aromatic lift that brightens the overall flavor profile.
Protein Boost: Add grilled chicken or chickpeas for extra protein, transforming your salad into a heartier main dish.
Dressing Variations: Experiment with different mustards such as whole grain or spicy brown for varying levels of tang in your dressing.
Spice It Up: For a hint of heat, add a pinch of red pepper flakes or a tablespoon of sriracha to the dressing for that extra zing!
Cheesy Alternative: Try goat cheese instead of feta for a creamier texture, providing a new dimension of flavor to your vibrant salad.

And if you’re in the mood for more culinary inspiration, don’t forget to check out my recipe for Fall Fruit Salad or the delightful Garlic Butter Cod Bites with Creamy Lemon Herb for a wholesome meal!

Beet Salad with Spinach and Honey-Mustard Lemon Dressing Recipe FAQs

What kind of beets should I use for this salad?
If you’re looking for the sweetest flavor, I recommend using small, fresh, and firm beets. Avoid beets with dark spots all over as they may be overripe. Roasting enhances their earthy sweetness, creating a delightful taste in your Beet Salad with Spinach and Honey-Mustard Lemon Dressing.

How can I store leftover salad?
Absolutely! Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture and flavor, keep the honey-mustard lemon dressing separate until you’re ready to serve! This way, your salad will stay fresh and crisp.

Can I freeze this salad?
I wouldn’t recommend freezing this salad since the fresh greens and dressing do not thaw well, leading to a compromised texture. However, you can roast beets ahead of time—up to 3 days in advance—and store them in the fridge before assembling the salad.

What if my beets turn out mushy?
Very! Overcooking the beets can make them mushy. Roast them at 400°F (200°C) for 45-60 minutes until tender but still firm. A fork should easily penetrate the beet without it falling apart. It’s all about finding that perfect balance!

Are there any allergen considerations for this recipe?
Yes! The recipe contains feta cheese, which can be a concern for those with dairy allergies. For a vegan option or to avoid dairy, simply omit the feta or replace it with crumbled tofu. Always check ingredient labels, especially for mustard and honey, if you have specific dietary restrictions.