Beet Salad

When it comes to a salad that looks as beautiful as it tastes, this beet salad with spinach and honey-mustard lemon dressing is always a crowd-pleaser. It’s one of those dishes that feels fancy enough for holidays but simple enough to pull together on a busy weeknight. Whether you’re preparing lunch for yourself, hosting brunch, or bringing a vibrant side dish to a dinner party, this beet salad checks every box.

I still remember the first time I made a beet salad. It was at the height of spring, and I had just picked up a bunch of beets from the local farmer’s market. Their deep ruby color was stunning, and I wanted a way to highlight that natural beauty without overpowering it with too many flavors. That’s when I discovered that pairing roasted or boiled beets with fresh greens, creamy cheese, and a citrusy dressing created something truly magical.

This particular version combines earthy, sweet beets with fresh baby spinach, juicy mandarin orange segments, sharp red onion, toasted pine nuts, and creamy feta cheese. Each ingredient adds its own layer of texture and flavor, creating a salad that feels balanced and full of life. But the real game-changer is the honey-mustard lemon vinaigrette. With its tangy brightness and subtle sweetness, it ties all the components together in a way that keeps you coming back for more.

Why You’ll Love This Recipe

This salad isn’t just another leafy bowl tossed with vinaigrette. It’s a carefully balanced dish that brings together a variety of flavors, textures, and nutrients in a way that feels both indulgent and nourishing. There are several reasons why this beet salad deserves a permanent place in your meal rotation.

First, the flavor combination is exceptional. Beets bring their natural sweetness and earthy richness, which are elevated by the citrusy burst of mandarin oranges and the zing of red onion. Creamy feta cheese adds a tangy, salty note that cuts through the sweetness perfectly. Toasted pine nuts offer a buttery crunch that rounds out each bite. Every forkful feels like a celebration of contrast and harmony.

Second, the honey-mustard lemon dressing is a standout. It’s sweet, tangy, and bright—everything you want in a vinaigrette. Made with just a few pantry staples like olive oil, lemon juice, honey, and Dijon mustard, this dressing is simple to whip up and can be used for more than just this salad. The acidity of the lemon juice balances the sweetness of the beets and honey, while the mustard adds a touch of heat and complexity.

Health Benefits

Let’s begin with the star of the dish: beets. These deeply pigmented root vegetables are rich in fiber, potassium, and folate. They also contain nitrates, which have been shown to help lower blood pressure and support heart health. Beets are loaded with antioxidants, particularly betalains, which help fight inflammation and oxidative stress in the body. Whether you roast or boil them, beets retain most of their beneficial compounds and add a natural sweetness that’s hard to beat.

Spinach is another nutrient-dense powerhouse. It’s low in calories but high in vitamins A, C, and K, as well as iron and magnesium. These nutrients support healthy bones, skin, and immune function. The fiber in spinach helps regulate digestion, while its natural nitrates can further contribute to cardiovascular health.

Mandarin oranges bring more than just a burst of juicy sweetness. They’re an excellent source of vitamin C, which boosts the immune system, supports skin health, and aids in the absorption of iron from plant-based foods like spinach. They also add hydration and a refreshing brightness to the salad.

Preparation Time, Servings, and Nutritional Information

Preparation Time:

• Roasting the beets: 60 minutes (hands-off)

• Boiling the beets: 20 to 30 minutes

• Cooling and peeling beets: 10 minutes

• Assembling the salad: 10 to 15 minutes

• Making the vinaigrette: 5 minutes

If you use pre-cooked beets or prepare them in advance, your total hands-on time drops to just 10 to 15 minutes.

Total Time (with fresh beets): 1 hour and 15 minutes
Total Time (with pre-cooked beets): 15 minutes

Servings:
This recipe yields 4 generous side salad portions or 2 main-course salads. You can easily double the recipe for larger gatherings or meal prep throughout the week.

Nutritional Information (per serving, based on 4 servings):

• Calories: 320

• Protein: 7 grams

• Carbohydrates: 28 grams

• Dietary Fiber: 6 grams

• Sugars: 14 grams (from beets, oranges, and honey)

• Total Fat: 20 grams

• Saturated Fat: 4 grams

• Sodium: 280 milligrams

👩‍🍳 Step-By-Step Cooking Instructions

This beet salad is the kind of dish that makes you pause mid-bite and go, “Wait… why don’t I make this all the time?” It’s a blend of earthy roasted beets, sweet citrus, salty feta, and crunchy pine nuts—all tossed together over fresh baby spinach and dressed in a vibrant honey-mustard lemon vinaigrette that pulls everything together. Let’s walk through this step by step.

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🥄 Step 1: Cook the Beets (If Not Using Pre-Cooked)

If you’re using store-bought pre-cooked beets (like vacuum-packed or canned), feel free to skip ahead. But if you’ve got fresh beets, here’s how to roast or boil them for maximum flavor.

Roasting Beets:

1. Preheat your oven to 400°F (204°C).

2. Trim the greens off 1.5 lbs of beets (if attached), leaving about 1 inch of stem.

3. Scrub thoroughly to remove dirt.

4. Wrap each beet in foil and place them on a baking sheet.

5. Roast for 50–60 minutes until fork-tender. Time will vary depending on size.

6. Once cool enough to handle, rub the skins off with a paper towel or under cool running water.

Boiling Beets (Faster!):

1. Place whole, unpeeled beets in a large pot and cover with water.

2. Bring to a boil, then reduce heat to a simmer.

3. Cook for 25–35 minutes depending on size, until a fork goes in easily.

4. Drain and rinse with cold water, then peel by rubbing off the skin.

📝 Pro Tip: Wear gloves or use paper towels when peeling to avoid pink hands!

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🍯 Step 2: Coat the Beets in Honey and Olive Oil

This tiny extra step is so worth it.

• Slice your cooked beets into thin, bite-sized wedges or circles.

• In a small bowl, gently toss with:

  • 1 Tbsp olive oil

  • 1 Tbsp honey

The honey brings out the natural sweetness of the beets and adds a glossy finish that’s just beautiful in the final presentation.

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🍋 Step 3: Make the Honey-Mustard Lemon Vinaigrette

This vinaigrette is simple but mighty. It brightens up the earthy flavors of the salad and adds a sweet, tangy finish that ties everything together.

Ingredients:

• 3 Tbsp olive oil

• 1½ Tbsp fresh lemon juice

• 1 tsp honey (or maple syrup for a vegan option)

• 1 tsp Dijon mustard

• Optional: ¼ tsp dried thyme or a pinch of salt & pepper to taste

Instructions:

1. Combine all ingredients in a small jar with a tight-fitting lid.

2. Shake it like you mean it! (About 15–20 seconds should do.)

3. Taste and adjust as needed—more lemon for tang, more honey for sweetness.

📝 Pro Tip: This dressing can be made ahead and stored in the fridge for up to a week.

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🥗 Step 4: Build the Salad

Time to layer all the goodness.

Ingredients:

• 5 oz baby spinach (about 2–3 big handfuls)

• 2 cups mandarin orange segments (drained if canned)

• ⅓ cup sliced red onions

• ⅓ cup toasted pine nuts

• 4 oz crumbled feta cheese

• Coated beets from step 2

• Dressing from step 3

Assembly Instructions:

1. In a large salad bowl or individual plates, start with a generous bed of baby spinach.

2. Scatter orange segments evenly across the greens. Use fresh mandarins if they’re in season, or high-quality canned ones in juice (not syrup).

3. Add the sliced red onions for a little sharpness and crunch.

4. Sprinkle on toasted pine nuts—they add buttery crunch that complements the beets beautifully.

5. Drizzle with vinaigrette, starting with 1–2 tablespoons. You can always add more later.

6. Finally, top with the beets and crumbled feta. Doing this last keeps the color from bleeding into the greens too early.

📝 Pro Tip: Want to elevate the flavors? Lightly chill the salad for 10–15 minutes before serving to let the dressing soak in without wilting the spinach.

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🍽️ How to Serve Beet Salad with Spinach

This salad is one of those flexible, fuss-free dishes that can work for just about any occasion. Whether you’re dressing it up for a holiday spread or keeping it chill for a weekday lunch, here’s how to serve it to shine.

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🥄 As a Main Dish

This beet salad holds its own! Here’s how to make it meal-worthy:

• Add grilled tofu, roasted chickpeas, or sliced hard-boiled eggs for a protein boost.

• Serve over a bed of cooked quinoa or couscous for a hearty grain base.

• Top with avocado slices for creaminess and healthy fats.

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🍽️ As a Side Salad

This salad is the perfect partner for mains that are rich, warm, or savory:

• Pair it with creamy soups like butternut squash, carrot ginger, or potato leek.

• Serve alongside a vegetable tart, frittata, or stuffed bell peppers for a gorgeous brunch or dinner combo.

• It’s also amazing next to grilled chicken, lamb skewers, or pan-seared salmon if you’re adding a protein element to your meal.

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🎉 For Entertaining

This salad brings serious wow factor to the table with its gorgeous jewel tones and contrasting textures. Serve it:

• On a large platter with the components slightly separated for a rustic, composed look.

• In individual bowls for an elegant, dinner-party-worthy presentation.

• Garnished with fresh herbs like mint or parsley for an extra burst of color.

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🍷 Pairing Suggestions

The flavors in this salad are bold, sweet, tangy, and a little earthy—which means it pairs beautifully with a wide range of dishes and drinks. Let’s break it down.

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🍗 Protein Pairings

This salad works beautifully alongside:

• Grilled Halal Chicken Breast – Simple lemon, garlic, and olive oil seasoning matches the citrusy dressing.

• Pan-Seared Fish – Think cod, halibut, or salmon—lightly seasoned or with a honey glaze.

• Lamb or Beef Kofta Skewers – The sweetness of the beets and oranges cuts through the savory richness.

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🧆 Vegetarian Pairings

• Stuffed Bell Peppers with rice and lentils

• Mushroom and Goat Cheese Flatbread

• Roasted Cauliflower Steaks with tahini drizzle

These options complement the feta and beets without competing with their strong flavors.

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🥖 Side Pairings

You’ll want something light and toasty:

• Whole grain bread with olive oil and za’atar

• Garlic naan or pita wedges

• Lentil soup or a light minestrone

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🍹 Drink Pairings

No wine necessary—try one of these vibrant, non-alcoholic pairings:

• Sparkling citrus water with lemon or blood orange slices

• Herbal iced tea (mint, chamomile, or hibiscus)

• Freshly squeezed lemonade with a hint of honey

Or for a slightly indulgent touch: serve with a sparkling apple cider!

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🧊 Storage, Freezing & Reheating Instructions

Good news: this salad stores well if you plan ahead and keep certain ingredients separate. Here’s how to keep it tasting fresh all week long.

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🥡 How to Store Leftovers

Store ingredients separately for best texture:

• Beets (coated in oil + honey): Keep in a sealed container in the fridge for up to 4 days.

• Dressing: Lasts up to a week in the fridge. Shake before each use.

• Greens, fruit, cheese, and nuts: Store in separate containers or assembled but undressed.

If already assembled and dressed, the salad is best eaten within 24 hours to avoid wilting.

📝 Quick Tip: Store pine nuts separately and add just before eating to maintain crunch.

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❄️ Can You Freeze It?

Freezing is not recommended for this salad.

• Beets can freeze okay on their own, but thawed beets can be a bit soft and watery.

• Spinach and oranges will wilt or lose their texture.

• Feta and dressing don’t hold up well after thawing.

Stick to fridge storage for this one!

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🔁 Reheating

You don’t need to reheat the salad, but you can warm the beets slightly to enhance flavor:

• Microwave for 10–15 seconds

• Or warm gently in a nonstick pan over medium heat for a minute or two

Add warm beets over cold greens for a cozy contrast.

📝 Meal Prep Idea: Keep all elements ready to go in the fridge and assemble right before serving for a crisp, colorful, and super fresh lunch any day of the week.

❌ Common Mistakes to Avoid

Even with a simple, stunning salad like this beet and spinach beauty, there are a few small missteps that can affect the flavor, texture, or presentation. The good news? Once you know what to watch for, they’re easy to avoid. Let’s walk through the most common mistakes and how to fix them.

1. Not prepping beets ahead of time

Beets are the heart of this salad, but they need time to roast or boil, cool, and be peeled. That means starting from raw can add 1–2 hours if you’re roasting. To save time, cook them the day before, or use pre-cooked packaged beets (just make sure they’re unflavored and unsweetened).

2. Tossing the salad with beets too early

Beets bleed their vibrant magenta color onto everything they touch. Toss them in at the last minute to keep the spinach, oranges, and feta crisp and clean-looking. Bonus: coating them in olive oil and honey first helps reduce the bleeding and enhances their flavor.

3. Using raw pine nuts

Toasting pine nuts isn’t just optional—it’s a flavor game changer. Lightly toasting them brings out their natural sweetness and adds a warm nuttiness that balances the brightness of the vinaigrette and citrus.

4. Skipping the honey/oil glaze on the beets

This small step adds depth and creates a subtle caramelized coating that plays beautifully with the tangy feta and acidic dressing. Don’t skip it—it turns earthy beets into a flavor-packed centerpiece.

5. Not drying canned mandarins

If you’re using canned mandarins, be sure to drain and pat them dry. Excess moisture will water down the salad and vinaigrette. Fresh segments are ideal, but canned can still work great with a little extra care.

6. Over-dressing the salad

It’s tempting to pour on that delicious honey-mustard lemon vinaigrette—but less is more here. Start with a light drizzle and let the ingredients shine. You can always add more at the table!

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🌟 Pro Tips for the Best Beet Salad

This salad might be quick and simple, but it’s full of texture and flavor—and a few thoughtful touches can take it from great to absolutely unforgettable. Here are our favorite pro tips to make this recipe your own and elevate every bite.

1. Use roasted beets for the richest flavor

While boiling beets works in a pinch, roasting concentrates their natural sweetness and adds a slightly smoky, earthy depth. If you have the time, roast them whole with the skins on, then peel after cooling—it’s worth it.

2. Massage your spinach (yes, really!)

Baby spinach is tender, but giving it a quick massage with a drop of olive oil makes it even more palatable and flavorful. This technique also helps reduce the slightly metallic taste that some people pick up in raw spinach.

3. Add a little crunch

If you want more texture, candied pecans, slivered almonds, or even crispy chickpeas can be swapped in or added to the pine nuts. They give each bite that satisfying crunch.

4. Balance the sweet and tangy

If you’re using a particularly sweet honey or very acidic lemon juice, taste the vinaigrette before dressing the salad. You may want to add a pinch of salt or a tiny bit more mustard to round it out.

5. Customize with seasonal ingredients

This salad is incredibly versatile. In the fall, try apple slices instead of mandarin oranges. In spring, swap feta for goat cheese and add some fresh strawberries or pomegranate seeds for a vibrant twist.

6. Chill the dressing in advance

Letting the honey-mustard lemon vinaigrette chill in the fridge for 10–15 minutes before serving helps the flavors meld beautifully and keeps the salad refreshingly cool—perfect for warm-weather lunches.

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🙋‍♀️ Frequently Asked Questions (FAQs)

Still curious about making this beet salad part of your regular rotation? You’re not alone! Here are some of the most commonly asked questions we get about this recipe—and all the helpful answers you need to make it a total success.

1. Can I use store-bought cooked beets?

Yes! Pre-cooked vacuum-sealed beets are a great shortcut. Just make sure they’re unsweetened and unseasoned. Slice them thinly and toss them with olive oil and honey before adding to your salad to mimic the flavor of home-roasted beets.

2. Can I prep this salad ahead of time?

Absolutely. You can roast or boil the beets up to 3 days in advance, make the vinaigrette ahead, and toast the pine nuts. Store everything separately, and assemble the salad right before serving to keep the texture fresh and crisp.

3. What if I don’t like feta cheese?

No problem! Goat cheese is a delicious alternative and has a creamier, tangier flavor. For a dairy-free option, try a vegan feta or avocado chunks for a creamy element without the cheese.

4. Is this salad good for meal prep?

With a little smart storage—yes! Keep the spinach dry and store wet ingredients like the beets and dressing in separate containers. Assemble just before eating. It’ll stay fresh for 3–4 days in the fridge when stored properly.

5. Can I use other greens instead of spinach?

Definitely. Arugula offers a peppery punch, while mixed greens or baby kale provide more texture. Use whatever leafy green you love (or have on hand!).

6. Can I make the vinaigrette less sweet?

Of course. Use less honey or swap it out for maple syrup, which has a more subtle sweetness. You can also increase the Dijon mustard or lemon juice to tilt it toward tangy.

7. Can I serve this as a main course?

Yes! To make it more filling, add grilled chicken, chickpeas, or even cooked quinoa. It’s hearty enough with a few additions to serve as a satisfying lunch or light dinner.

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🥗 Conclusion & Call to Action

There’s something magical about this beet salad. It’s beautiful to look at, bursting with bright, fresh flavors, and nourishing in every sense of the word. Whether you’re serving it up at a dinner party or just tossing together a quick lunch on a busy day, this recipe strikes that rare balance of elegance and ease.

The sweet-and-savory combo of roasted beets, juicy mandarin oranges, salty feta, and crunchy pine nuts hits all the right notes, and the honey-mustard lemon dressing is like the cherry on top—bright, zippy, and completely craveable. Even better? You can make this your own. It’s flexible, friendly to substitutions, and endlessly remixable for whatever season or ingredients you’re working with.

So next time you’re looking for a salad that’s just as impressive on a holiday table as it is in a weekday meal prep lineup, give this one a try. It’s colorful, flavorful, and guaranteed to make you feel like a salad rockstar.

💬 We’d love to hear from you!

Tried the recipe? Tell us how it went! Snap a photo and tag us on Instagram, leave a comment below, or share your personal twist. Did you roast the beets? Go full fall mode with pecans and apples? Make it vegan with avocado? Whatever version you try, we’re here for it!

And if you’re planning summer menus, consider this your sign to pair this beet salad with the honey sweet potato salad or ranch pasta salad—we’re happy to create a downloadable summer salad mini eBook just for you. Just say the word. 💚

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