Description
A vibrant beet salad that combines roasted beets, fresh spinach, and mandarin oranges, topped with a homemade honey-mustard lemon vinaigrette.
Ingredients
- Beets (3–4 medium, roasted or boiled)
- Spinach (5–6 cups baby spinach, washed)
- Mandarin oranges (1 can drained or 2 cups fresh segments)
- Red onion (1 small, thinly sliced)
- Pine nuts (1/4 cup, toasted)
- Feta cheese (1/2 cup, crumbled; or substitute goat cheese)
- Honey (1 tablespoon)
- Mustard (1 teaspoon Dijon)
- Lemon juice (2 tablespoons, freshly squeezed)
- Olive oil (3 tablespoons)
- Salt (to taste)
- Pepper (to taste)
Instructions
- Preheat your oven to 400°F (200°C). Wrap whole beets in foil and roast for 45–60 minutes until a knife slides in easily. Let cool, peel, and slice.
- If you prefer boiling, place beets in a pot of water, bring to a boil, and simmer for 30–40 minutes until tender; cool, peel, and slice.
- Combine spinach, sliced beets, mandarin oranges, red onion, pine nuts, and crumbled feta in a large bowl. Toss gently to layer flavors.
- Whisk honey, mustard, lemon juice, and olive oil in a small bowl until emulsified; season with salt and pepper. Drizzle over the salad and toss lightly. Serve immediately or chill until ready.
Notes
Store in an airtight container for up to 3 days; keep dressing separate if you want the greens extra crisp.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 12g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 5mg