Beet Salad with Spinach and Honey-Mustard Lemon Dressing

This beet salad with spinach and honey-mustard lemon dressing is a fresh, colorful dish that will instantly brighten your table and your taste buds. The earthy sweetness of beets pairs perfectly with juicy mandarin oranges, peppery baby spinach, and the sharp tang of red onions. Topped with creamy feta and toasted pine nuts, every bite delivers a satisfying mix of flavor and texture. And the honey-mustard lemon vinaigrette? It ties everything together in the most refreshing way.

Whether you’re looking for a light lunch, a stunning starter, or a hearty side dish, this salad covers all the bases. It’s easy enough to whip up on a busy weekday but elegant enough to serve at brunch or a special gathering. What I really love about this salad is how it’s both nourishing and indulgent—a rare combo that makes healthy eating feel like a treat.

I first made this Beet Salad after a weekend visit to the local farmer’s market. When I came home with a bunch of fresh beets and a bag of spinach, not quite sure what to make. I threw together what I had—mandarins, some feta from the fridge, and a quick homemade vinaigrette. That little experiment turned into one of my favorite go-to recipes. Now it’s the kind of dish I keep coming back to, especially when I want something that tastes great and makes me feel even better after eating it.

Why You’ll Love This Recipe

There are plenty of reasons to fall in love with this Beet Salad, starting with its bold and balanced flavors. The natural sweetness of roasted or boiled beets brings a deep, earthy note that contrasts beautifully with the zesty lemon dressing and bright citrusy mandarin slices. Together, they create a flavor profile that’s complex, yet totally approachable.

It’s a no-fuss kind of recipe. You don’t need any fancy kitchen gadgets or hard-to-find ingredients—just a few fresh components and a handful of pantry staples. Plus, you can prepare most of it ahead of time, making it an excellent choice for meal prep or dinner parties.

This Beet Salad is also incredibly versatile. Not a fan of pine nuts? Try walnuts or almonds. Prefer goat cheese to feta? Go for it. You can even swap out the spinach for arugula or kale depending on your taste. It’s endlessly customizable, which makes it easy to adapt for picky eaters or dietary needs.

And let’s talk texture—this salad is full of it. You’ve got tender beets, crisp spinach, juicy oranges, crunchy nuts, and crumbly cheese. Every forkful gives you something new, which keeps things interesting from the first bite to the last.

Health Benefits

Besides tasting amazing, this beet and spinach salad brings a whole lot of goodness to your plate. Beets are rich in fiber, folate, and antioxidants. They’re known to support heart health, improve blood flow, and even help with endurance during workouts.

Spinach is another nutritional powerhouse, packed with vitamins A, C, and K, along with iron, calcium, and magnesium. It supports bone health, immune function, and energy production. Plus, it’s low in calories and high in fiber, making it a great choice if you’re watching your weight or simply trying to eat cleaner.

Mandarin oranges provide a healthy dose of vitamin C and add a natural sweetness without processed sugars. Red onions are full of antioxidants and help reduce inflammation, while nuts like pine nuts contribute healthy fats and protein that keep you full and satisfied.

The honey-mustard lemon vinaigrette adds flavor without overwhelming the salad with calories. Made with olive oil, Dijon mustard, lemon juice, and honey, it’s a heart-healthy dressing that doesn’t rely on preservatives or additives.

Preparation Time, Servings, and Nutritional Information

Preparation Time: 15 minutes
Cooking Time (if cooking beets): 40-50 minutes
Total Time: 1 hour (less if using pre-cooked beets)
Servings: Serves 4 generously as a main or 6 as a side
Calories per serving: 320
Protein: 7g
Carbohydrates: 25g
Fat: 20g
Fiber: 6g

Ingredients List

For the Salad:

• 1.5 pounds cooked, peeled, and sliced beets (roasted or boiled)
• 1 tablespoon olive oil
• 1 tablespoon honey
• 5 ounces baby spinach
• 2 cups mandarin orange segments (from about 3 mandarins or use canned, drained)
• ⅓ cup thinly sliced red onion
• ⅓ cup toasted pine nuts
• 4 ounces crumbled feta cheese

For the Honey-Mustard Lemon Vinaigrette:

• ⅓ cup extra virgin olive oil
• 3 tablespoons Dijon mustard
• 2 tablespoons honey
• 2 tablespoons freshly squeezed lemon juice
• Salt and freshly ground black pepper, to taste

Step-By-Step Cooking Instructions

1. Prepare the Beets

• If you’re using raw beets, start by scrubbing them clean under running water. Trim off the tops and roots.
• You can either roast or boil them. To roast, wrap each beet in foil and bake at 400°F (200°C) for 45-50 minutes, until fork-tender. Let them cool slightly, then peel and slice.
• To boil, place whole beets in a pot, cover with water, and simmer for 40-45 minutes until tender. Drain, cool, and peel.
• Once sliced, toss the cooked beets with 1 tablespoon olive oil and 1 tablespoon honey. Set aside to marinate slightly while you prepare the rest of the salad.

2. Make the Honey-Mustard Lemon Dressing

• In a small bowl or mason jar, combine olive oil, Dijon mustard, honey, and lemon juice.
• Whisk vigorously or shake the jar until the dressing emulsifies and becomes smooth. Season with salt and pepper to taste.

3. Toast the Pine Nuts

• Place the pine nuts in a dry skillet over medium-low heat.
• Stir constantly for 2-3 minutes until golden and fragrant. Watch closely—they toast quickly and can burn easily.

4. Assemble the Salad

• In a large serving bowl or on individual plates, add a bed of baby spinach.
• Top with mandarin orange segments, red onion slices, and toasted pine nuts.
• Drizzle with the vinaigrette and gently toss to combine, ensuring all ingredients are lightly coated.
• Arrange the honey-coated beets on top and finish with a sprinkle of crumbled feta.
• Add freshly ground black pepper if desired, and serve immediately.

How to Serve

This salad is super versatile and fits into just about any meal plan. Here are a few ways you can serve it:

• As a light lunch or main course with a slice of crusty bread
• Alongside grilled chicken or salmon for a complete, protein-rich dinner
• As a refreshing side dish for barbecues, brunches, or holiday meals
• Layered in a jar for meal-prepped work lunches

Pairing Suggestions

Pairing this salad with the right main dish or side can take your meal to the next level. Here are some delicious ideas:

• Proteins: Grilled chicken breast, lemon herb chicken thighs, baked turkey meatballs, or grilled shrimp
• Sides: Quinoa pilaf, roasted sweet potatoes, couscous, or wild rice
• For kids: Serve with a piece of soft bread, a handful of crackers, or alongside scrambled eggs for a kid-friendly twist
• Drinks: Sparkling water with lemon, homemade lemonade, or mint iced tea

Storage, Freezing & Reheating Instructions

Storing Leftovers:

• Store the salad in an airtight container in the refrigerator for up to 3 days.
• For best texture, keep the dressing separate and drizzle only before serving.

Freezing:

• This salad isn’t ideal for freezing due to the delicate nature of spinach and oranges. However, you can freeze cooked beets in a sealed container for up to 3 months.

Reheating:

• No need to reheat—this salad is meant to be served cold or at room temperature. If using pre-cooked beets from the freezer, thaw in the fridge overnight before assembling.

Common Mistakes to Avoid

1. Not draining canned mandarins: Excess liquid can water down the salad and dressing.
2. Overcooking the beets: They should be tender but still hold their shape when sliced.
3. Adding the dressing too early: This can make the spinach wilt and become soggy.
4. Skipping the toasting step for pine nuts: Toasting enhances their flavor and adds a much-needed crunch.
5. Using too much dressing: It’s tempting, but a little goes a long way with this bold vinaigrette.

Pro Tips

• Prep ahead: Roast or boil the beets the night before and store them in the fridge until ready to use.
• Use gloves when peeling beets: This helps prevent staining your hands with beet juice.
• Make extra dressing: It keeps well in the fridge for up to a week and works great on other salads or as a marinade.
• Buy pre-cooked beets: To save time, use vacuum-sealed or canned beets found in most grocery stores.
• Tame the onion flavor: Soak sliced red onions in cold water for 10 minutes to reduce sharpness before adding them to the salad.

Frequently Asked Questions (FAQs)

Can I use canned beets instead of fresh?
Yes, canned beets work well in this recipe. Just drain them thoroughly and slice if needed. Roasted beets have a deeper flavor, but canned are a great shortcut.

What’s the best substitute for pine nuts?
If you don’t have pine nuts, try toasted almonds, walnuts, or sunflower seeds for a similar crunch.

Can I make the salad vegan?
Absolutely. Skip the feta or replace it with a vegan cheese alternative or avocado slices.

Is there a way to make the dressing without honey?
You can use maple syrup or agave nectar in place of honey for a vegan-friendly option.

Can I use bottled lemon juice?
Fresh lemon juice is best for flavor, but bottled lemon juice works in a pinch. Just make sure it’s 100% lemon juice with no added sugar.

How do I store leftover dressing?
Keep it in a sealed jar in the refrigerator for up to one week. Shake well before using.

What greens can I use instead of spinach?
Try arugula, baby kale, or mixed spring greens. Just avoid hearty greens like raw kale unless massaged or wilted.

Can I add grains to make it more filling?
Yes, adding quinoa, couscous, or farro makes this salad more hearty and meal-worthy.

How do I know when beets are done cooking?
They’re ready when a knife slides through easily with little resistance.

Can I prepare this salad in advance?
You can prep all components ahead of time. Just wait to toss everything together until right before serving.

Conclusion & Call to Action

This beet salad with spinach and honey-mustard lemon dressing is a true celebration of freshness and flavor. It’s nourishing, colorful, and incredibly satisfying—everything you want in a wholesome meal. Whether you’re looking to impress at a dinner party or simply treat yourself to something special during the week, this salad is a winner.

If you try this Beet Salad recipe, I’d love to hear how it turned out for you. Did you add your own twist? Snap a photo and tag me online or leave a comment with your favorite variation. This is the kind of dish that invites creativity, and I can’t wait to see your version!

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