Beet Salad with Spinach and Honey-Mustard Lemon Dressing
A vibrant Beet Salad with Spinach and Honey-Mustard Lemon Dressing, featuring roasted beets, fresh spinach, and a zesty dressing.
Equipment
- Mason Jar
- baking sheet
- Large Saucepan
Ingredients
Beets
- 1.5 lb beets cooked, peeled, sliced
- 1 tablespoon olive oil
- 1 tablespoon honey
Salad ingredients
- 5 oz baby spinach
- 2 cups mandarin oranges segments from 3 mandarin oranges, peeled and segmented
- ⅓ cup red onions sliced
- ⅓ cup pine nuts toasted
- 4 oz feta cheese crumbled
Salad dressing
- ⅓ cup extra virgin olive oil
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons freshly squeezed lemon juice
Instructions
Preparation
- Pre-cook the beets 1 to 3 days in advance.
- In a small bowl, mix together sliced cooked beets with olive oil and honey.
- Combine all salad dressing ingredients in a mason jar, whisk with a fork, or shake vigorously.
- Arrange the salad in individual bowls to prevent beets from coloring other ingredients.
- Add spinach to each bowl, top with mandarin oranges, pine nuts, and sliced red onion. Drizzle with dressing and toss lightly.
- Add honey-coated beets and crumbled feta cheese on top, seasoning with black pepper.
- Alternatively, combine all salad ingredients (except beets and feta) in a large bowl, add dressing, and toss. Then top with honey-coated beets and feta.
Notes
Use cooked, marinated, or pickled beets for the best results. Watch pine nuts closely while toasting to prevent burning.
Nutrition
Serving: 1bowlCalories: 300kcalCarbohydrates: 30gProtein: 8gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 15mgSodium: 250mgPotassium: 450mgFiber: 5gSugar: 10gVitamin A: 3500IUVitamin C: 30mgCalcium: 150mgIron: 2mg
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