Pin it
This colorful beet salad blends earthy and zesty flavors for a lively dish that'll jazz up any meal. The deep beets, zesty feta, and bright citrus dressing work together perfectly, making this quick 15-minute creation both fancy-looking and dead simple.
I threw this salad together for a backyard party when I needed something fast but impressive. Everyone grabbed seconds of the pretty dish before they'd even tried the main dish! Now it's what I make whenever I've got friends over who want food that's both tasty and good for you.
Ingredients
- Cooked beets: They're the star with their sweet earthiness. Go for firm ones without any mushy parts.
- Baby spinach: Makes a soft bed that lets the stronger tastes shine. Pick bright greens with no wilting.
- Mandarin oranges: Bring sunny flavor and gorgeous pops of color. Fresh ones are best, but juice-packed canned ones work too.
- Red onions: Add a zippy kick that cuts through the sweetness. Look for ones that feel heavy with tight outer skin.
- Pine nuts: Give a buttery crunch and rich flavor. Toast them yourself for the yummiest results.
- Feta cheese: Adds a creamy tang that pulls everything together. Real Greek feta gives the most authentic taste.
- Olive oil: Forms the smooth base for your dressing. Extra virgin gives the best flavor punch.
- Dijon mustard: Brings depth and helps the dressing mix properly. Get the smooth kind for better texture.
- Honey: Adds natural sweetness to balance the tangy bits. Try local honey for interesting flavor notes.
- Fresh lemon juice: Wakes up all the flavors with its zing. Always squeeze it fresh.
Step-by-Step Instructions
- Prepare the beets:
- Cut your cooked beets into neat wedges or circles. In a bowl, mix them with olive oil and honey, carefully tossing so they get coated without breaking apart. The honey will make them shiny and boost their natural sweetness.
- Make the dressing:
- Put extra virgin olive oil, Dijon mustard, honey, and fresh lemon juice in a jar. Shake it hard until everything turns into a smooth, creamy mix. The mustard helps everything blend together so your dressing won't split apart.
- Assemble individual servings:
- Start by making a fluffy pile of baby spinach in each bowl. Then add your mandarin pieces, sliced red onion, and toasted pine nuts spread out evenly. Pour just enough dressing to coat everything lightly without making it soggy.
- Add finishing touches:
- Carefully set the honey-coated beets on top of each salad without messing up your arrangement. They go on last so they don't turn everything purple. Sprinkle feta crumbles on top and finish with a bit of freshly ground black pepper if you want.
Pin it
For me, those mandarin oranges really make this salad something special. That burst of sweetness next to the earthy beets takes me back to my grandma's garden with all its citrus trees. She always told me a good salad needs sweet and savory bits, just like we need both happy times and tough spots in life.
Make-Ahead Options
Getting stuff ready beforehand makes this salad even quicker to throw together. You can cook the beets up to three days early and keep them covered in the fridge. The dressing stays good for five days if you keep it in a tight container. You can toast the pine nuts ahead too, but store them at room temp in a sealed container so they stay crunchy. When you're ready to eat, just put everything together for that fresh, bright look.
Beet Cooking Methods
Though store-bought cooked beets work great in this recipe, doing them yourself lets you control how they taste and feel. Roasting makes them sweeter with a deeper flavor that works really well in this salad. Boiling gives you a cleaner beet taste and slightly softer texture. Both ways are fine, but roasting really brings out their natural sweetness, which pairs so well with the citrus stuff in this dish.
Seasonal Adaptations
This flexible salad changes easily with the seasons. In summer, try swapping in sliced strawberries or peaches instead of mandarins and use peppery arugula instead of spinach. For fall, toss in some roasted butternut squash along with the beets. Winter versions can include blood oranges and a sprinkle of pomegranate seeds. The dressing stays the same, giving you that reliable flavor base while seasonal fruits and veggies keep things fresh and exciting all year long.
Serving Suggestions
This bright salad goes great with grilled salmon or chicken for a full meal that balances fresh and cooked foods. For fancy dinner parties, serve it as a starter on small individual plates. It also fits perfectly on buffet tables where people can help themselves. The vivid colors make it especially nice for holiday meals when you want something light but special on the table.
Pin it
Frequently Asked Questions
- → What's the best way to cook the beets?
Either roast or boil them. For roasting, wrap in foil and bake at 400°F for an hour. If boiling, cook in water until soft, about 25 minutes. Peel once cool enough to handle.
- → Are pickled beets a good alternative?
Sure! Pickled beets work well and bring a tangy punch to the mix.
- → How do I toast pine nuts just right?
Lay them on a baking sheet and roast at 350°F for 5 minutes. Watch closely—they burn fast!
- → What's a substitute for mandarin oranges?
If you can’t find mandarins, go for clementines, tangerines, or fresh orange wedges.
- → Which dressing tastes the best with this salad?
A sweet-tart combo like honey-mustard lemon vinaigrette complements the flavors perfectly.
- → Can I make this ahead?
Prep the dressing, toast the nuts, and cook the beets beforehand. Put it all together before serving to keep the spinach fresh and crunchy.