Few salads strike the perfect balance between color, flavor, and nutrition quite like Beet Salad with Spinach. It’s vibrant, wholesome, and effortlessly elegant—a dish that looks as beautiful as it tastes. The combination of sweet roasted beets, juicy mandarin oranges, earthy spinach, creamy feta, and crunchy toasted pine nuts creates a medley that’s both refreshing and deeply satisfying.
This salad is more than a side dish—it’s a showstopper on any table. Whether you’re preparing a light lunch, hosting a dinner party, or looking for a stunning addition to your holiday spread, this recipe brings together contrasting flavors in the most delightful way. The tangy balsamic dressing ties everything together, giving each bite a burst of sweet and savory perfection.
Packed with nutrients, antioxidants, and vibrant textures, this beet and spinach salad proves that healthy food can be indulgent, beautiful, and irresistibly delicious.
Recipe Overview
This Beet Salad with Spinach is a refreshing blend of roasted beets, crisp spinach, tangy feta cheese, and juicy mandarin oranges, all tossed in a simple balsamic vinaigrette. It’s light yet flavorful, quick to prepare, and perfect for any occasion—from weekday meals to festive gatherings.
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
Instructions
1. Roast the Beets
Preheat the oven to 400°F (200°C).
Trim the beet stems and roots, then wrap each beet individually in aluminum foil. Place them on a baking sheet and roast for 45–60 minutes, or until a fork easily pierces through.
Once done, let them cool slightly, then peel off the skins (they should slide off easily). Dice the beets into bite-sized pieces.
Tip: To avoid staining your hands, wear kitchen gloves or use paper towels when handling the beets.
2. Prepare the Salad Base
In a large salad bowl, add the fresh spinach, diced beets, mandarin oranges, and thinly sliced red onion. The colors will already look stunning—deep ruby beets, bright orange slices, and vibrant green spinach.
3. Make the Dressing
In a small bowl or jar, whisk together olive oil, balsamic vinegar, salt, and pepper. Adjust the seasoning to your liking. For a slightly sweeter touch, you can add a drizzle of honey or maple syrup.
4. Combine and Toss
Drizzle the dressing over the salad mixture. Toss gently to coat the ingredients without bruising the spinach leaves.
5. Add the Finishing Touches
Sprinkle the toasted pine nuts and crumbled feta cheese over the top. These finishing touches bring richness and texture, making every bite a delicious balance of creamy, crunchy, and tangy flavors.
6. Serve and Enjoy
Serve immediately for a fresh, crisp texture—or refrigerate for 30 minutes to let the flavors meld beautifully. This short resting time allows the vinaigrette to enhance the sweetness of the beets and the saltiness of the feta.
Cooking Tips & Variations
1. Speed Up the Beets
Short on time? Use pre-cooked or canned beets (rinsed and patted dry) for convenience. You’ll still get great flavor without the roasting time.
2. Switch Up the Greens
Instead of spinach, try arugula for a peppery bite or baby kale for extra nutrients. Mixing greens adds more depth to the salad.
3. Try Different Nuts
Pine nuts are buttery and delicate, but you can substitute walnuts, pecans, or almonds for a more budget-friendly crunch.
4. Cheese Alternatives
If you don’t have feta, goat cheese or gorgonzola work beautifully for a creamy, tangy contrast.
5. Flavor Boosters
- Add sliced avocado for creaminess.
- Toss in pomegranate seeds for a burst of sweetness.
- A sprinkle of fresh herbs like mint or basil adds a bright, aromatic touch.
Storage & Serving Suggestions
Storage
- Refrigerator: Store leftovers in an airtight container for up to 2 days.
- To maintain freshness, keep dressing separate and drizzle only when ready to serve.
Serving Ideas
This salad makes a versatile addition to any meal. Serve it:
- As a starter for a dinner party.
- Alongside grilled chicken, salmon, or steak for a balanced main course.
- As a light lunch paired with whole-grain bread or a cup of soup.
Its balance of sweet, tangy, and earthy flavors makes it a perfect companion to both rich and simple dishes.
Beautiful, bright, and bursting with flavor, this Beet Salad with Spinach is a celebration of freshness and balance. The tender roasted beets pair perfectly with crisp spinach, juicy mandarin oranges, and creamy feta, while the toasted pine nuts add just the right amount of crunch.
It’s the kind of salad that feels gourmet but comes together effortlessly—a perfect mix of elegance and simplicity. Whether served warm or chilled, it’s guaranteed to impress your guests and elevate any meal.
So next time you’re craving something vibrant and wholesome, reach for your roasting pan and create this stunning salad—it’s proof that healthy can be both indulgent and beautiful.
FAQs
1. Can I make this salad ahead of time?
Yes! Roast and dice the beets ahead of time. Keep all ingredients separate and toss together with dressing just before serving.
2. Can I use fresh oranges instead of canned mandarin oranges?
Absolutely. Fresh orange segments or even blood oranges add a delicious, zesty flavor.
3. What can I use instead of pine nuts?
Walnuts, pecans, or slivered almonds work perfectly as crunchy substitutes.
4. Can I make this vegan?
Yes—simply skip the feta or replace it with a plant-based cheese alternative.
5. How do I keep the salad from getting soggy?
Add dressing only before serving. If storing, keep spinach and dressing separate to maintain crispness.
This Beet Salad with Spinach combines roasted beets, mandarin oranges, feta, and pine nuts in a tangy balsamic dressing—a vibrant, healthy, and delicious salad!