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Beet Salad with Spinach, Mandarin Oranges & Feta

A quick and colorful salad featuring earthy beets, sweet mandarins, salty feta, and crisp spinach, perfect for a refreshing meal.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Salad Base
  • 4 cups Baby spinach Can mix in arugula for a peppery bite if desired.
  • 2 medium Beets Roasted or pre-cooked.
  • 1 cup Mandarin oranges Fresh segments or drained canned.
  • 1 cup Feta cheese Crumbled; can substitute with goat cheese.
  • 1/2 medium Red onion Very thinly sliced; soak in cold water for 10 minutes to reduce bite.
  • 1/2 cup Crunchy nuts Walnuts or pecans, toasted for extra flavor.
Dressing
  • 1/4 cup Extra virgin olive oil For the dressing.
  • 2 tablespoons Lemon juice Freshly squeezed.
  • 1 tablespoon Honey To taste.
  • 1 teaspoon Dijon mustard For added flavor.
  • to taste Salt and pepper To taste.

Method
 

Prepare the Beets
  1. Preheat the oven to 400°F (200°C). Trim beet greens and scrub clean.
  2. Wrap each beet in foil or place in a covered baking dish. Add a splash of water if not using foil.
  3. Roast until tender; small beets take 35-45 minutes, larger ones 60-75 minutes.
  4. Cool the beets, rub off the skins, then slice or cube.
Assemble the Salad
  1. In a large bowl, combine the spinach, beets, mandarin oranges, feta, red onion, and nuts.
  2. In a jar, combine olive oil, lemon juice, honey, Dijon, salt, and pepper. Shake to mix well.
  3. Drizzle the dressing over the salad, toss gently to combine, and serve.

Notes

Roast beets in advance for easier meal prep. This salad keeps well if components are stored separately.