Description
A vibrant and nutritious Beet Salad with fresh baby spinach and a zesty honey-mustard lemon dressing. This salad combines the natural earthiness of roasted or pre-cooked beets with crunchy nuts, tangy feta cheese, and a bright, flavorful dressing that is both elegant enough for entertaining and simple enough for a weeknight meal.
Ingredients
Scale
For the Salad
- 3–4 medium cooked beets, sliced or cubed
- 4 cups fresh baby spinach
- ¼ small red onion, very thinly sliced
- ¼ cup crumbled feta or goat cheese
- ¼ cup chopped walnuts or pecans (toasted if possible)
For the Honey-Mustard Lemon Dressing
- 3 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest (optional)
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and freshly cracked black pepper, to taste
Instructions
- If Roasting Fresh Beets: Preheat the oven to 400°F (200°C). Wrap the trimmed beets in foil with a drizzle of olive oil and roast for 35–45 minutes or until fork-tender. Once roasted, allow the beets to cool, peel off the skins, and slice or cube them as desired.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, optional lemon zest, Dijon mustard, honey, salt, and freshly cracked black pepper until the mixture emulsifies and becomes slightly creamy.
- Assemble the Salad: Place the fresh baby spinach in a large salad bowl. Layer the sliced beets, thinly sliced red onion, crumbled feta or goat cheese, and toasted chopped walnuts or pecans on top. Drizzle the honey-mustard lemon dressing over the salad just before serving. Toss gently to coat all ingredients evenly with the dressing.
Notes
- If using pre-cooked beets, you can skip the roasting step to save time.
- To add creaminess, top the salad with sliced avocado.
- For a burst of color and extra flavor, sprinkle pomegranate seeds on top.
- To make this salad a complete meal, add grilled chicken slices.
- Swap baby spinach with arugula for a more peppery taste.
