Few dishes can brighten a table—and a mood—quite like a Beet Salad with Spinach. This stunning salad combines earthy roasted beets, crisp baby spinach, and the sweet, citrusy pop of mandarin oranges, finished with a touch of creamy feta and toasted pine nuts for texture. It’s a salad that doesn’t just look beautiful—it tastes like harmony in every bite.
The balance of flavors is what makes this salad so special: the natural sweetness of the beets contrasts beautifully with the tang of balsamic vinegar, while the salty feta and nutty pine nuts bring depth and crunch. Whether you’re serving it as a vibrant side dish, a light lunch, or a centerpiece at a holiday gathering, this salad effortlessly blends elegance with everyday simplicity. Plus, it’s as nourishing as it is flavorful—packed with antioxidants, vitamins, and healthy fats.
Let’s explore how to bring this colorful, nutritious creation to life.
Recipe Overview
Beet Salad with Spinach is a delightful mix of roasted beets, tender spinach, mandarin oranges, and tangy feta cheese, topped with crunchy toasted pine nuts. Tossed in a simple balsamic vinaigrette, this salad delivers freshness, texture, and taste in every forkful. It’s quick to prepare once the beets are roasted and is perfect for any season, especially when you want a salad that’s both hearty and refreshing.
Ingredients & Instructions
Ingredients
- 4 medium-sized beets, roasted and diced
- 6 cups fresh spinach, washed and dried
- 1 cup canned mandarin oranges, drained
- ½ small red onion, thinly sliced
- ½ cup pine nuts, toasted
- 1 cup feta cheese, crumbled
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper, to taste
Step-by-Step Instructions
1. Roast the Beets
Preheat your oven to 400°F (200°C).
Trim the beet tops, rinse them, and wrap each beet individually in aluminum foil. Place on a baking sheet and roast for 45–60 minutes, or until tender when pierced with a fork.
Once roasted, allow the beets to cool slightly, then peel off the skins using a paper towel or your fingers (they should slip off easily). Dice the beets into bite-sized pieces.
Tip: If you prefer less mess, wear disposable gloves while peeling—the vibrant beet juice can stain your hands temporarily.
2. Prepare the Salad Base
In a large salad bowl, combine the fresh spinach, diced beets, mandarin oranges, and thinly sliced red onion. The combination of bright colors—deep magenta, green, orange, and violet—makes this salad as visually stunning as it is delicious.
3. Make the Dressing
In a small mixing bowl or jar, whisk together olive oil, balsamic vinegar, salt, and pepper until emulsified. The tangy-sweet dressing complements the natural sweetness of the beets perfectly.
4. Assemble the Salad
Drizzle the balsamic vinaigrette over the salad and toss gently to coat everything evenly without bruising the spinach.
5. Add the Finishing Touches
Top the salad with toasted pine nuts and crumbled feta cheese just before serving. These final touches add a wonderful crunch and a creamy, salty finish that balances the sweetness of the fruit and the earthiness of the beets.
Optional: For an extra layer of flavor, add a few drops of honey or a sprinkle of fresh mint leaves before serving.
Cooking Tips & Variations
This recipe is versatile and easy to customize to your taste or the season. Here are a few ideas:
1. Try Different Greens
While spinach provides a soft, mild base, you can substitute it with arugula, kale, or a spring mix for a bolder, peppery bite.
2. Cheese Options
If feta isn’t your favorite, try goat cheese for a creamier texture or blue cheese for a stronger flavor contrast.
3. Nut Alternatives
No pine nuts? No problem! Walnuts, pecans, or slivered almonds work beautifully and add their own distinctive crunch.
4. Add a Touch of Protein
For a heartier meal, top the salad with grilled chicken, shrimp, or seared salmon. The citrus and balsamic elements pair wonderfully with these proteins.
5. Make It Vegan
Omit the cheese or use a vegan feta alternative. The rest of the salad is naturally plant-based and full of vibrant nutrients.
6. Experiment with Dressings
While balsamic vinaigrette is classic, you can switch it up with orange vinaigrette, honey-Dijon dressing, or even a light lemon and olive oil blend for a fresh twist.
Storage & Serving Suggestions
Storage
If you’re preparing the salad ahead of time, keep the dressing separate until ready to serve. This helps prevent the spinach from wilting. Store in an airtight container in the refrigerator for up to 2 days.
Serving Ideas
- Serve as a side dish with grilled meats, roasted chicken, or fish.
- Enjoy it as a main course by adding quinoa, chickpeas, or grains for extra substance.
- It’s also a perfect holiday salad, offering bright colors and contrasting flavors alongside heavier dishes.
For presentation, serve it in a wide shallow bowl to show off the colorful layers—it’s a feast for the eyes as much as for the palate.
Light, vibrant, and full of flavor, Beet Salad with Spinach proves that healthy eating doesn’t have to be boring. The roasted beets bring a natural sweetness, the spinach offers freshness, and the mandarin oranges add a juicy brightness that ties everything together. The creamy feta and toasted pine nuts add just the right finishing touches for balance and depth.
It’s a salad that feels indulgent yet wholesome, sophisticated yet simple. Whether you’re making it for a casual lunch, a festive dinner, or meal prep for the week, this dish will leave you refreshed and satisfied every time.
FAQs
1. Can I use canned beets instead of roasting fresh ones?
Yes, you can! Just make sure to drain and rinse them well. However, roasted fresh beets provide a deeper, sweeter flavor.
2. How do I toast pine nuts?
Place them in a dry skillet over medium heat, stirring frequently until golden brown (about 3–5 minutes). Watch closely—they toast quickly!
3. Can I make this salad in advance?
Yes, but keep the dressing separate until serving to maintain the spinach’s crispness.
4. What can I use instead of balsamic vinegar?
Red wine vinegar or apple cider vinegar both work well and bring their own unique tang.
5. Is this salad good for meal prep?
Absolutely! Store the ingredients separately and combine when ready to eat for freshness and crunch.
Beet Salad with Spinach combines roasted beets, mandarin oranges, feta, and pine nuts tossed in balsamic dressing—a vibrant, fresh, and flavorful salad perfect for any meal.
