Beet Spinach Honey Mustard (Print Version)
# Ingredients:
→ Beets
01 -
1 tablespoon honey
02 -
1 tablespoon olive oil
03 -
1.5 lbs sliced, peeled, and cooked beets
→ Salad Ingredients
04 -
4 oz feta cheese, crumbled
05 -
5 oz fresh baby spinach
06 -
⅓ cup onions, thinly sliced
07 -
⅓ cup pine nuts, toasted
08 -
2 cups mandarin orange slices (from 3 oranges)
→ Salad Dressing
09 -
2 tablespoons lemon juice (squeezed fresh)
10 -
2 tablespoons honey
11 -
⅓ cup high-quality olive oil
12 -
3 tablespoons Dijon mustard
# Instructions:
01 -
Mix olive oil and honey in a bowl, then toss in the sliced beets until evenly coated. Use extra honey if you like yours sweeter.
02 -
Throw the olive oil, honey, mustard, and lemon into a jar. Shake it up with the lid on or mix quickly with a fork until smooth.
03 -
Start with spinach in a bowl. Layer on some mandarin oranges, onion slices, and pine nuts. Add dressing and give it a light toss. Finally, sprinkle on the feta and add the honey-coated beets with a dash of black pepper.
04 -
Use a large serving bowl to mix together all the ingredients except for feta and beets. Toss everything with the dressing first. Lastly, place the beets and feta on top for serving.
05 -
Heat your oven to 400°F. Scrub your beets clean, trim off stringy bits, and individually wrap them in foil. Bake on a tray for about 60 minutes or until they’re soft. Let them cool before peeling.
06 -
After rinsing the beets and trimming the ends, stick them in a pot. Cover with water, then bring to a boil. Let them simmer for 20-30 minutes or until you can easily poke them with a fork. Cool down before peeling.
07 -
Set your oven to 350°F. Spread the pine nuts on a tray lined with parchment and bake for 5 minutes. Keep an eye on them so they don’t burn.
# Notes:
01 -
Beets work great roasted, boiled, pickled, or even marinated—super flexible!
02 -
Stay on guard when toasting pine nuts since they’re quick to burn.
03 -
Serving salads individually can prevent the beet juice from staining everything else.