Beet Spinach Honey Mustard Bowl

This hearty beet salad combines sweet and savory flavors for a vibrant dish that brightens any table. The earthy beets, tangy feta, and citrusy dressing create a perfect balance that makes this 15-minute recipe both impressive and simple.

I first made this salad for a summer gathering when I needed something quick yet impressive. The colorful presentation had everyone reaching for seconds before the main course even arrived. Now it's my go-to dish when entertaining friends who appreciate healthy yet flavorful food.

Ingredients

• Cooked beets: Create the foundation with their earthy sweetness. Look for firm, smooth beets without soft spots.
• Baby spinach: Provides a tender base that complements the stronger flavors. Select bright green leaves without wilting.
• Mandarin oranges: Add bright citrus notes and beautiful color. Fresh segments work best, but canned in juice (not syrup) work in a pinch.
• Red onions: Contribute a sharp contrast that balances the sweet elements. Choose firm onions with tight, dry skins.
• Pine nuts: Offer buttery crunch and richness. Toast them fresh for maximum flavor.
• Feta cheese: Brings creamy tanginess that ties everything together. Traditional Greek feta gives the most authentic flavor.
• Olive oil: Creates a silky base for the dressing. Use extra virgin for best flavor.
• Dijon mustard: Adds complexity and helps emulsify the dressing. Choose smooth, not grainy, for best texture.
• Honey: Balances the acidity with natural sweetness. Local honey offers subtle flavor variations.
• Fresh lemon juice: Brightens everything with essential acidity. Always use freshly squeezed.

Step-by-Step Instructions

Prepare the beets:

Take your cooked beets and slice them into even wedges or rounds. In a small bowl, combine them with olive oil and honey, stirring gently to coat each piece without breaking them. The honey creates a beautiful glaze that enhances their natural sweetness.

Make the dressing:

Combine extra virgin olive oil, Dijon mustard, honey, and fresh lemon juice in a mason jar. Shake vigorously until the mixture emulsifies into a smooth, creamy consistency. The mustard acts as a natural emulsifier, creating a perfectly blended dressing that won't separate.

Assemble individual servings:

Start with a bed of baby spinach in each bowl, arranging the leaves to create height. Add mandarin orange segments, red onion slices, and toasted pine nuts, distributing them evenly. Drizzle with just enough dressing to lightly coat the ingredients without drowning them.

Add finishing touches:

Gently place the honey-glazed beets on top of each salad, being careful not to disturb the arrangement. The beets go on last to prevent them from coloring everything purple. Sprinkle with crumbled feta cheese and finish with freshly ground black pepper to taste.

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The mandarin oranges are truly what make this salad special for me. Their bright pop of sweetness against the earthy beets reminds me of the citrus trees in my grandmother's garden. She always said that a proper salad needs both sweet and savory elements, just like a proper life needs both joy and challenges.

Make-Ahead Options

Preparing components in advance makes this salad even quicker to assemble when needed. Cook your beets up to three days ahead and store them covered in the refrigerator. The dressing can be made up to five days in advance and kept in a sealed container. Toast pine nuts ahead of time but store at room temperature in an airtight container to maintain their crispness. When ready to serve, simply assemble the components for a fresh, vibrant presentation.

Beet Cooking Methods

While this recipe works beautifully with store-bought cooked beets, cooking your own allows you to control their texture and flavor. Roasting concentrates their sweetness, giving them a deeper caramelized flavor perfect for this salad. Boiling provides a cleaner, more straightforward beet flavor and slightly softer texture. Either method works wonderfully, but roasting truly enhances their natural sweetness, which pairs perfectly with the citrus elements in this dish.

Seasonal Adaptations

This versatile salad welcomes seasonal modifications. In summer, substitute sliced strawberries or peaches for the mandarins and use arugula instead of spinach for a peppery kick. Fall versions work beautifully with roasted butternut squash added alongside the beets. Winter adaptations might include blood oranges and a handful of pomegranate seeds. The dressing remains consistent, providing a reliable flavor foundation while seasonal produce keeps the salad fresh and exciting year-round.

Serving Suggestions

Serve this vibrant salad alongside grilled salmon or chicken for a complete meal that balances fresh and cooked elements. For an elegant dinner party, present it as a starter course in individual portions on small plates. It also works beautifully as part of a buffet spread for gatherings where guests can serve themselves. The bright colors make it particularly festive for holiday meals when you want something light yet special on the table.

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Frequently Asked Questions

→ How can I prepare the beets for this salad?

You can roast or boil the beets. To roast, wrap them in foil and bake at 400°F for about an hour. For boiling, submerge the beets in water and cook until fork-tender, which typically takes 20-30 minutes. Let them cool before peeling.

→ Can I use pickled or marinated beets instead of cooked beets?

Yes, pickled or marinated beets are a convenient option and add a tangy flavor to the salad.

→ How do I toast pine nuts without burning them?

Spread the pine nuts in a single layer on a baking sheet lined with parchment paper, then roast them in a preheated oven at 350°F for around 5 minutes. Watch closely as they can burn quickly!

→ What substitutes can I use for mandarin oranges?

If mandarin oranges are unavailable, you can use tangerine segments, clementines, or even fresh orange slices as substitutes.

→ What dressing works best for this salad?

A homemade honey-mustard lemon vinaigrette is ideal for this salad, as it balances the sweetness of honey with the tang of mustard and lemon juice.

→ Can this salad be made ahead of time?

You can prepare the beets, toast pine nuts, and mix the dressing in advance. Assemble the salad just before serving to maintain freshness and avoid soggy spinach.