Description
A colorful, refreshing, and nutrient-packed salad featuring earthy beets, crisp spinach, juicy mandarins, creamy feta, and a zesty honey-mustard lemon dressing.
Ingredients
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1.5 lbs cooked beets, peeled and sliced
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1 tbsp olive oil
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1 tbsp honey
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5 oz baby spinach
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2 cups mandarin orange segments
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⅓ cup thinly sliced red onion
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⅓ cup toasted pine nuts
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4 oz crumbled feta cheese
For the Dressing:
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⅓ cup extra virgin olive oil
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3 tbsp Dijon mustard
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2 tbsp honey
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2 tbsp lemon juice
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Salt and pepper to taste
Instructions
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Cook and slice beets. Toss with honey and olive oil.
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Make dressing by whisking together olive oil, mustard, honey, and lemon juice.
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Toast pine nuts in a dry skillet until golden.
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Assemble spinach, mandarins, onions, nuts, and beets.
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Drizzle with dressing and top with crumbled feta. Serve fresh.
Notes
- Pre-cooked beets can save time
- Substitute pine nuts with almonds or walnuts
- For a vegan version, skip feta or use dairy-free cheese
- Prep Time: 15 minutes
- Cook Time: 40 minutes (if roasting beets)
- Category: Salad
- Method: No-cook (with optional roasting)
- Cuisine: Mediterranean-inspired