Beet Salad with Spinach and Honey-Mustard Lemon Dressing

If you’re looking for a bright and flavorful dish that brings a burst of color to your table, then this Beet Salad with Spinach and Honey-Mustard Lemon Dressing is just the ticket! It’s one of my favorite go-to recipes because it’s incredibly easy to whip up in just 15 minutes. Plus, it’s packed with wholesome ingredients that not only taste amazing but also make you feel great. Whether you’re hosting friends for dinner or need a quick, healthy meal on a busy weeknight, this salad has got your back!

What makes this beet salad especially special is the delightful combination of earthy beets, fresh spinach, and the sweetness of mandarin oranges, all brought together by the tangy Honey-Mustard Lemon Dressing. It’s perfect as an appetizer, a light lunch, or even as a vibrant side dish at family gatherings. Trust me; once you try it, you’ll be making it again and again!

Why You’ll Love This Recipe

• Quick to Prepare: With just 15 minutes needed, this recipe fits perfectly into your busy schedule.
• Flavorful and Fresh: The mix of sweet and savory flavors will impress your family and friends.
• Colorful Presentation: The beautiful colors of this salad make it a showstopper on any table.
• Healthy Ingredients: Packed with nutrients from spinach, beets, and fruits—great for your well-being!
• Versatile: This salad can be served as an appetizer or paired with your favorite protein for a hearty meal.

Ingredients You’ll Need

These are simple, wholesome ingredients that come together beautifully in this Beet Salad with Spinach and Honey-Mustard Lemon Dressing. You might even have some of them in your pantry already!

For the Salad

• 1.5 lb beets (cooked, peeled, sliced)
• 1 tablespoon olive oil
• 1 tablespoon honey
• 5 oz baby spinach
• 2 cups mandarin oranges segments (3 mandarin oranges peeled and segmented)
• 1/3 cup red onions (sliced)
• 1/3 cup pine nuts (toasted)
• 4 oz feta cheese (crumbled)

For the Dressing

• ⅓ cup extra virgin olive oil
• 3 tablespoons Dijon mustard
• 2 tablespoons honey
• 2 tablespoons freshly squeezed lemon juice

Variations

One of the best things about this recipe is how flexible it can be! You can easily adjust ingredients based on what you have at home or to suit different tastes.

• Add More Crunch: Toss in some chopped apples or celery for an extra crunch.
• Go Nut-Free: If you have nut allergies or preferences, simply omit the pine nuts or replace them with sunflower seeds.
• Change Up the Cheese: Swap out feta for crumbled goat cheese or leave it out entirely for a vegan option.
• Make It Hearty: Top the salad with grilled chicken or chickpeas for added protein.

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

Step 1: Pre-Cook Your Beets

This recipe uses cooked beets. I highly recommend pre-cooking them 1 to 3 days in advance if possible. Roasting beets brings out their natural sweetness while boiling offers a quicker method. Either way, having cooked beets ready makes the assembly super quick!

Step 2: Prepare the Beets

In a small bowl, mix sliced cooked beets with olive oil and honey. You can add an extra tablespoon of honey if you like more sweetness. This step enhances their flavor and helps them shine in the salad.

Step 3: Make the Dressing

In a mason jar or small bowl, combine all dressing ingredients: extra virgin olive oil, Dijon mustard, honey, and freshly squeezed lemon juice. Whisk together with a fork or shake vigorously if using a jar. This dressing adds that vibrant tanginess needed to elevate your salad!

Step 4: Assemble Individual Salads

For a beautiful presentation (and to keep those pesky beet juices contained), arrange the salad in individual bowls. Start by adding baby spinach as a base.

Step 5: Add Toppings

Top each bowl with mandarin orange segments, toasted pine nuts, and sliced red onion. Drizzle generously with your homemade dressing before tossing lightly to combine everything.

Step 6: Finish It Off

Finally, layer on those honey-coated beets and crumbled feta cheese on top. A sprinkle of freshly ground black pepper brings everything together beautifully.

Now you’re ready to enjoy this delightful Beet Salad with Spinach and Honey-Mustard Lemon Dressing! It’s sure to become one of your favorites too!

Pro Tips for Making Beet Salad with Spinach and Honey-Mustard Lemon Dressing

Creating a delicious beet salad is all about the details, and these pro tips will help you elevate your dish to new heights!

• Choose fresh beets: Opt for firm, smooth-skinned beets without blemishes. Fresh beets have a sweeter taste and vibrant color that will make your salad pop.
• Toast the pine nuts: Toasting enhances the flavor of pine nuts, making them nuttier and more aromatic. Just a few minutes in a dry skillet can transform them into a delightful addition to your salad.
• Balance the flavors: If you prefer a sweeter salad, feel free to adjust the honey in the dressing or add an extra drizzle over the finished dish. Balancing sweet and savory is key to achieving that perfect flavor profile.
• Chill before serving: Letting your salad chill in the fridge for 10-15 minutes allows the flavors to meld together beautifully. This also makes it refreshing when served cold!
• Explore variations: Don’t hesitate to experiment with different greens or toppings! Arugula or kale could add unique flavors and textures while keeping it healthy.

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

Presenting your beet salad beautifully can make all the difference when it comes to impressing guests or enjoying a meal at home. Here are some ideas on how to serve this colorful dish:

Garnishes

• Fresh herbs: A sprinkle of fresh parsley or dill adds a burst of color and freshness that complements the earthy beets.
• Edible flowers: For a stunning presentation, consider using edible flowers like nasturtiums or pansies. They not only look beautiful but also add unique flavors.

Side Dishes

• Quinoa Pilaf: A light quinoa pilaf with herbs and lemon zest pairs wonderfully with this salad, adding protein and fiber to your meal.
• Roasted Vegetable Medley: Roasting seasonal vegetables like carrots, zucchini, and bell peppers brings out their natural sweetness and makes for a hearty side that complements the salad’s freshness.
• Grilled Chicken Skewers: Marinated chicken skewers are an excellent protein option that can be grilled alongside vegetables for added flavor, making for a satisfying dinner.
• Crispy Sweet Potato Fries: These sweet potato fries are crispy on the outside and soft on the inside, providing a delightful contrast to the salad’s textures.

With these serving suggestions and tips, you’re sure to impress anyone who sits down at your table! Enjoy preparing this tasty Beet Salad with Spinach and Honey-Mustard Lemon Dressing—it’s as nutritious as it is delicious!

Make Ahead and Storage

This Beet Salad with Spinach and Honey-Mustard Lemon Dressing is perfect for meal prep! You can easily prepare the components ahead of time, allowing you to enjoy a fresh and vibrant salad throughout the week.

Storing Leftovers

• Store leftover salad in an airtight container in the refrigerator for up to 3 days.
• Keep the dressing separate until you’re ready to serve to maintain freshness.
• If possible, store beets separately from the other salad ingredients to prevent color bleeding.

Freezing

• While it’s not recommended to freeze the entire salad, you can freeze cooked beets.
• Wrap them tightly in plastic wrap or place them in an airtight container before freezing.
• Thaw in the refrigerator overnight before using them in your salad.

Reheating

• If you prefer warm beets, simply reheat them gently in a microwave for about 30 seconds.
• Avoid reheating the entire salad as it may affect the texture of fresh ingredients like spinach and feta.

FAQs

Here are some common questions about this delicious beet salad!

Can I make Beet Salad with Spinach and Honey-Mustard Lemon Dressing ahead of time?

Absolutely! You can prepare the ingredients in advance and assemble just before serving for the best taste and texture.

What are some variations for Beet Salad with Spinach and Honey-Mustard Lemon Dressing?

Feel free to add different nuts like walnuts or pecans, swap out mandarin oranges for apples, or include avocado for extra creaminess!

How do I roast beets for my salad?

To roast beets, wrap them in foil, drizzle with olive oil, and bake at 400°F (200°C) for about 45-60 minutes until tender.

Can I use canned beets instead of fresh?

Yes! Canned or pickled beets work well if you’re short on time. Just rinse them before adding to your salad.

Final Thoughts

I hope you find joy in making this vibrant Beet Salad with Spinach and Honey-Mustard Lemon Dressing! It’s not just a feast for your eyes; it’s also a delightful combination of flavors that everyone will love. Whether you’re enjoying it as a light meal or serving it at a gathering, this recipe is sure to impress. Enjoy every colorful bite!