Beet Spinach Honey Mustard Salad (Print Version)
# Ingredients:
→ Beets
01 -
1.5 lbs cooked, peeled, and sliced beets
02 -
1 tablespoon olive oil
03 -
1 tablespoon honey
→ Salad Ingredients
04 -
5 oz baby spinach
05 -
2 cups mandarin orange segments (from 3 peeled mandarins)
06 -
⅓ cup sliced red onions
07 -
⅓ cup toasted pine nuts
08 -
4 oz crumbled feta cheese
→ Salad Dressing
09 -
⅓ cup extra virgin olive oil
10 -
3 tablespoons Dijon mustard
11 -
2 tablespoons honey
12 -
2 tablespoons freshly squeezed lemon juice
# Instructions:
01 -
In a small bowl, mix cooked sliced beets with olive oil and honey. Add an extra tablespoon of honey if desired.
02 -
Combine olive oil, Dijon mustard, honey, and lemon juice in a mason jar. Whisk with a fork or close with a lid and shake vigorously.
03 -
Add spinach to individual bowls, then top with mandarin oranges, pine nuts, and sliced red onion. Drizzle with salad dressing and toss lightly. Add honey-coated beets and crumbled feta cheese on top, seasoning with freshly ground black pepper.
04 -
Combine all ingredients except the beets and feta cheese in a large serving bowl. Add dressing and toss to combine. Top with honey-coated beets and crumbled feta cheese and serve.
05 -
Preheat oven to 400°F. Wash beets, trim stringy parts, and wrap each in foil. Place on foil-lined baking sheet and roast for 1 hour or until soft. Remove from oven, unwrap carefully, let cool, and peel.
06 -
Wash beets, trim stringy parts, and place in a saucepan. Cover with water and bring to boil. Once boiling, cook for 20-30 minutes or until fork-tender. Remove from hot water, let cool, and peel.
07 -
Preheat oven to 350°F. Spread pine nuts in a single layer on a parchment-lined baking sheet. Toast for 5 minutes, watching carefully to avoid burning.
# Notes:
01 -
Beets can be roasted, boiled, marinated, or pickled for versatility.
02 -
Toast pine nuts carefully as they burn quickly.
03 -
Individually plating the salad helps maintain presentation as beets can discolor other ingredients.