Beet Salad with Spinach and Honey-Mustard Lemon Dressing
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
Description
This Beet Salad with Spinach and Honey-Mustard Lemon Dressing is bright, fresh, and full of flavor. Tender roasted beets pair beautifully with sweet citrus, crunchy walnuts, and fresh spinach, while the tangy honey-mustard lemon dressing ties everything together perfectly. It’s a colorful salad that feels light yet satisfying, making it perfect for lunch, dinner, or holiday gatherings.
Ingredients
For the Salad
- 4 cups fresh baby spinach
- 3 medium cooked beets, sliced
- 2 oranges, peeled and segmented
- 1/2 cup chopped walnuts or pecans
- 1/4 cup crumbled feta cheese (optional)
- 1 small avocado, sliced
- 2 tablespoons thinly sliced red onion
For the Honey-Mustard Lemon Dressing
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Salt and black pepper to taste
Instructions
Wash and dry the spinach thoroughly, then place it into a large serving bowl. Fresh dry greens help the dressing coat the salad better without becoming watery.
If using fresh beets, roast them by wrapping each beet in foil and baking at 400°F for about 45 to 55 minutes until fork tender. Let them cool slightly, then peel and slice into rounds. You can also use pre-cooked beets to save time.
Peel the oranges and cut them into segments, removing as much white pith as possible for the sweetest flavor. Slice the avocado and thinly slice the red onion.
In a small bowl or jar, whisk together olive oil, lemon juice, honey, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth and creamy. The dressing should taste slightly sweet, tangy, and fresh.
Arrange the spinach on a serving platter or in a large salad bowl. Top with sliced beets, orange segments, avocado slices, walnuts, red onion, and crumbled feta cheese if using.
Drizzle the honey-mustard lemon dressing over the salad just before serving. Toss gently so the ingredients stay intact and the spinach remains fresh.
Serve immediately for the best texture and flavor.
Notes
- Roasted beets taste sweeter and more flavorful than canned beets
- Wear gloves while handling beets to avoid staining your hands
- Chill the beets before assembling if you prefer a cold refreshing salad
- Fresh lemon juice gives the dressing the brightest flavor
- Toss gently to keep the avocado and orange slices from breaking apart
Nutrition
- Serving Size: 4 servings
- Calories: 320 per serving
Variations
- Add grilled chicken or salmon to turn it into a complete meal
- Use goat cheese instead of feta for a creamier texture
- Swap oranges with mandarins or grapefruit for a citrus twist
- Add quinoa or farro for extra protein and texture
- Use candied pecans for a sweeter flavor profile
Serving Suggestions
- Serve alongside grilled chicken, salmon, or steak
- Pair with crusty bread or soup for a light lunch
- Add to a holiday table for a colorful fresh side dish
- Enjoy as a refreshing summer salad for cookouts or picnics
- Serve chilled for the freshest flavor and texture
Tips
- Toast the walnuts lightly for deeper flavor and crunch
- Use baby spinach because it is tender and mild
- Prepare the dressing ahead of time and refrigerate until needed
- Slice the beets evenly for a prettier presentation
- Add the avocado right before serving to keep it from browning
Prep Time / Cook Time / Total Time
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Serving Size
Serves: 4 servings
Nutritional Info (Approx.)
Calories: 320 per serving
Protein: 6g
Carbohydrates: 22g
Fat: 24g
FAQs
Can I make this salad ahead of time?
Yes, you can prepare most of the ingredients ahead of time. Store the dressing separately and add it right before serving so the spinach stays fresh and crisp. The roasted beets can even be made a day in advance.
Do I have to roast fresh beets?
No, pre-cooked packaged beets work perfectly for a faster version of this recipe. However, freshly roasted beets usually have a sweeter and richer flavor.
What protein goes best with this salad?
Grilled chicken, salmon, shrimp, or steak all pair beautifully with the sweet beets and citrus dressing. Adding protein makes this salad filling enough for dinner.
Can I use another type of greens?
Absolutely. Arugula, mixed greens, kale, or romaine lettuce all work well. Arugula adds a peppery flavor while kale gives the salad a heartier texture.
How long does the dressing last?
The honey-mustard lemon dressing can be stored in an airtight container in the refrigerator for up to 5 days. Shake or whisk again before using because the ingredients may separate slightly.