Beet Salad with Spinach, Mandarin Oranges & Feta is the answer to that moment when you open the fridge, crave something bright and fresh, and do not want to cook a full meal. It is quick, colorful, and surprisingly satisfying. I reach for it when I need a fast lunch or a low-effort dinner that still feels special. The sweetness of mandarins, the earthy beets, salty feta, and crisp spinach make such a happy combo. Plus it is easy to prep ahead so you can toss everything together when hunger hits. If you are into low-stress cooking with high flavor payoff, you are in the right place.
Why you’ll love it
There is a reason this salad keeps showing up at my table. It is the kind of dish that checks all the boxes without trying too hard.
The Story Behind This Recipe
Hey, I’m Cuts Food! This Beet Salad with Spinach, Mandarin Oranges & Feta was built for family tables: simple steps, reliable results, and flavor that makes people ask for seconds. Beet Salad with Spinach, Mandarin Oranges & Feta is the answer to that moment when you open the fridge, crave something bright and fresh, and do…
First, the flavors balance beautifully. You get tangy, sweet, salty, and earthy all in one bite. Second, it looks fancy but takes minimal effort. Third, it is flexible. You can roast your own beets or use pre-cooked beets from the store. You can go light with the dressing or drizzle it on generously. Finally, this plate feels cheerful, which makes it perfect for weekdays, brunch spreads, or even a holiday buffet.
If you are just starting to make salads a regular thing, this one is a great step up from bagged greens. It is simple, crisp, and genuinely tasty. And yes, Beet Salad with Spinach, Mandarin Oranges & Feta is a crowd-pleaser for beet skeptics, too. The citrus and feta bring everything into balance so it never tastes heavy.
Want more fresh salad ideas when this one becomes a habit? Check out my other favorites in the salads collection to keep your rotation feeling fun.
My husband said this was the first time he went back for seconds on a beet salad. The crunch, the citrus, the creamy cheese, all of it. I prepped the beets on Sunday and we ate like champs all week.
Healthy ingredients
What you will need
- Baby spinach: Tender, mild, and perfect as a base. You can mix in a handful of arugula if you like a peppery bite.
- Beets: Roasted for deep flavor. Use red, golden, or a mix. Pre-cooked vacuum-packed beets work great when you are short on time.
- Mandarin oranges: Fresh segments or drained canned mandarins. They add juicy sweetness that brightens the whole bowl.
- Feta cheese: Crumbled. Its creamy saltiness ties everything together. Goat cheese is a nice swap if that is what you have.
- Red onion: Very thinly sliced, just enough for a little bite. If you are sensitive to raw onion, soak slices in cold water for 10 minutes.
- Crunchy nuts: Walnuts or pecans bring texture. Toast them briefly for extra flavor.
- Simple lemon-honey dressing: Extra virgin olive oil, lemon juice, honey, a small spoon of Dijon, salt, and pepper. Shake it in a jar and you are done.
Ingredient quality genuinely matters here. Use ripe mandarins or a good canned option, fresh greens, and a feta you enjoy. The beets are the backbone. If you have time, roast them yourself for a deeper taste. If you do not, pre-cooked beets are totally fine and will still make a beautiful Beet Salad with Spinach, Mandarin Oranges & Feta.
Craving another vibrant veggie option? This heirloom tomato salad with olives and basil is another sunny favorite that pairs well with simple proteins.
How to roast beets in the oven
Roasting beets is simpler than it looks and the payoff is big. Here is the easy way I do it when I am not using pre-cooked beets.
- Preheat the oven to 400 degrees F. Trim beet greens, leaving about an inch of stem, and scrub the beets clean.
- Wrap each beet in foil or place them in a small covered baking dish. Add a splash of water to the dish if not using foil.
- Roast until a knife slides in easily. Small beets usually take 35 to 45 minutes, larger ones can take 60 to 75 minutes.
- Let them cool enough to handle. Rub off the skins with a paper towel or your fingers. Wear gloves if you do not want pink hands.
- Slice or cube the beets once cooled. Keep them in the fridge so they are ready for salads all week.
Roast time by size
Golf ball size beets cook faster, while big ones take longer. If you are roasting a mixed batch, pull the small ones when they are tender and leave the bigger ones in until done. You can also halve or quarter very large beets to speed things up.
A quick note on shortcuts. If you are using pre-cooked beets, just pat them dry and slice. They taste great with the dressing and keep the prep extra fast. Either way, you will end up with a gorgeous Beet Salad with Spinach, Mandarin Oranges & Feta that you will want to make again and again.
Variations, substitutions, and recipe notes
There are so many ways to personalize this salad. If you are out of spinach, try baby kale or a mix with arugula. If feta is not your thing, goat cheese is soft and tangy, while blue cheese gives a bolder spin. Nuts are flexible too. Pistachios are wonderful with citrus, almonds add a delicate crunch, and sunflower seeds make it nut-free.
For extra protein, grilled chicken or chickpeas work nicely. In fall, add roasted squash. In summer, toss in cucumbers and fresh herbs like mint or basil. If you want a heartier lunch, a scoop of cooked quinoa or farro turns it into a full meal without losing the bright, fresh vibe.
Mandarin oranges can be fresh peeled segments or canned. If using canned, drain them well so the salad does not get watery. Red onion can be swapped for pickled onion to soften the bite. If you prefer a different dressing style, a warm bacon vinaigrette adds a cozy twist, and it is great with spinach. Try this spinach salad with warm bacon dressing when you want something richer yet still green.
Dressing at a glance
The dressing ratio I love is 3 parts olive oil to 1 part lemon juice, plus a small spoon of Dijon and honey to taste. Shake it up, taste, and adjust. A pinch of salt wakes it up, and a crack of black pepper keeps it balanced. If you love balsamic, swap lemon for balsamic vinegar and add a tiny splash of orange juice for extra brightness.
By the way, if you are in a seafood mood and want another citrus-forward salad, this zesty lime crab salad hits those fresh notes while bringing a totally different texture to the table. And if you are building out a salad night menu, a classic option like Niçoise salad with tuna is an excellent companion dish.
Tips for making it ahead
For meal prep, roast beets up to five days in advance, cool, and store them in a sealed container. Keep the dressing in a jar on the door of your fridge so you can shake and pour whenever you need it. Prep the spinach the day you plan to eat so it stays crisp. If you wash your greens, dry them very well so the dressing clings instead of sliding off.
Pack salads in layers if you want to take them to work. Put dressing at the bottom of a jar, then beets and mandarins, then onion and nuts, and finally a fluffy layer of spinach with feta on top. When you are ready to eat, shake the jar and pour it into a bowl. The textures hold up nicely this way. If you have any leftovers after serving, store components separately so the spinach does not wilt.
Common Questions
Can I use canned mandarin oranges?
Yes. Drain them well so the salad stays crisp. Fresh mandarins are great, but canned is convenient and still tasty.
Do I have to roast the beets?
No. Pre-cooked packaged beets are a smart shortcut. Just pat them dry and slice or dice before adding to the bowl.
What can I substitute for feta?
Goat cheese, queso fresco, or even small mozzarella pearls work. Feta adds saltiness, so season to taste if you swap.
How long does the dressing keep?
About a week in the fridge. Give it a good shake before using since the oil and lemon will separate.
How do I keep the spinach from getting soggy?
Toss right before serving and dry your greens well. If packing lunch, keep dressing on the side until you eat.
Ready to toss it up?
I love how easy this salad is to pull together and how happy it looks on the plate. Every bite gives you something good to crunch or savor, and it fits into busy days without fuss. When I want a bright, reliable bowl, I come back to Beet Salad with Spinach, Mandarin Oranges & Feta again and again. If you want more flavor ideas, take a peek at this take on a beet salad with honey mustard lemon dressing, or try this fresh spin on a mandarin orange spinach salad for a slightly different vibe. Grab your greens, slice those beets, and make yourself a bowl you will actually look forward to eating.
Beet Salad with Spinach, Mandarin Oranges & Feta
Ingredients Â
MethodÂ
- Preheat the oven to 400°F (200°C). Trim beet greens and scrub clean.
- Wrap each beet in foil or place in a covered baking dish. Add a splash of water if not using foil.
- Roast until tender; small beets take 35-45 minutes, larger ones 60-75 minutes.
- Cool the beets, rub off the skins, then slice or cube.
- In a large bowl, combine the spinach, beets, mandarin oranges, feta, red onion, and nuts.
- In a jar, combine olive oil, lemon juice, honey, Dijon, salt, and pepper. Shake to mix well.
- Drizzle the dressing over the salad, toss gently to combine, and serve.
