Simple Sweet and Tangy Beet Salad
A bright, make-ahead salad with tender beets, baby spinach, mandarin oranges, toasted pine nuts, and feta, finished with a honey-Dijon dressing.
Servings: 6
Calories: 350kcal
Ingredients
Beets
- 1.5 lb beets, cooked, peeled and sliced
- 1 Tbsp olive oil
- 1 Tbsp honey
Salad
- 5 oz baby spinach
- 2 cups mandarin orange segments about 3 mandarins
- 1/3 cup red onion, sliced
- 1/3 cup pine nuts, toasted
- 4 oz feta cheese, crumbled
Dressing
- 1/3 cup extra virgin olive oil
- 3 Tbsp Dijon mustard
- 2 Tbsp honey
- 2 Tbsp lemon juice freshly squeezed
Instructions
- Pre-cook the beets (roast or boil) 1 to 3 days in advance, then let them cool and slice.
- In a small bowl, combine the sliced beets with the olive oil and honey.
- In a jar, whisk together the extra virgin olive oil, Dijon mustard, honey, and lemon juice to make the dressing.
- Divide the spinach among serving bowls, then top with mandarin orange segments, red onion, and pine nuts.
- Drizzle with the dressing and gently toss to combine.
- Top with the honey-coated beets and crumbled feta cheese, then serve.
Notes
Quantities are typical amounts for this style of beet salad, estimated from similar published recipes since the article text did not specify exact measurements. Beets can be roasted or boiled 1-3 days ahead.