Beet Salad with Spinach, Mandarins, and Honey-Mustard Lemon Dressing

This beet salad with spinach, mandarins, and honey-mustard lemon dressing is fresh, colorful, and bursting with flavor. I combine earthy roasted beets, sweet mandarin segments, and crisp spinach, then toss it all in a bright, tangy dressing that pulls everything together in the most refreshing way.

Why You’ll Love This Recipe

I love how this salad mixes bold flavors with light, nourishing ingredients. The beets add a hearty bite, the mandarins bring juicy sweetness, and the honey-mustard lemon dressing adds a zesty kick that balances everything beautifully. It’s perfect as a side dish or light lunch, and I often serve it at gatherings because it looks just as good as it tastes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the salad:
fresh spinach leaves
roasted or steamed beets (sliced or cubed)
mandarin orange segments (fresh or canned, drained)
red onion (thinly sliced)
crumbled goat cheese or feta (optional)
toasted walnuts or pecans (optional)

For the honey-mustard lemon dressing:
olive oil
lemon juice (freshly squeezed)
Dijon mustard
honey
salt and pepper
optional: lemon zest for extra brightness

Directions

1. If I’m roasting beets from scratch, I wrap them in foil and bake at 400°F (200°C) for about 45–50 minutes until tender, then peel and slice once cooled.

2. I prepare the dressing by whisking together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl or jar until smooth and emulsified.

3. In a large bowl, I toss together the spinach, sliced beets, mandarin segments, and red onion.

4. I drizzle the dressing over the salad and gently toss to coat everything evenly.

5. I top it with crumbled cheese and toasted nuts if using, then serve immediately.

Servings and timing

This salad serves about 4 people as a side dish or 2 as a light main. It takes 10 minutes to prep (plus beet roasting time if needed), so I usually have it ready in about 15–20 minutes using pre-cooked beets.

Variations

• I sometimes add quinoa or lentils for extra protein and heartiness.

• If I don’t have mandarins, I use orange slices, blood oranges, or even pomegranate seeds.

• For a vegan version, I skip the cheese or use a plant-based alternative and ensure the honey is swapped with maple syrup.

• I like to add avocado slices for extra creaminess when I want a more filling salad.

Storage/Reheating

I store the salad and dressing separately if I’m making it ahead. The dressing keeps in the fridge for up to 5 days in a sealed jar. Once dressed, the salad is best eaten fresh, as the spinach can wilt. If I have leftovers, I store them in an airtight container in the fridge and eat them within a day.

FAQs

Can I use canned beets?

Yes, I use canned or vacuum-sealed cooked beets for convenience — just drain and slice them before adding to the salad.

Is this salad good for meal prep?

It can be! I prep all the components and keep them separate, then assemble just before eating to keep the spinach crisp.

Can I use baby kale instead of spinach?

Absolutely. I’ve made this salad with baby kale or arugula when I want a peppery or sturdier green, and it works great.

What nuts work best for topping?

I love using toasted walnuts or pecans, but almonds or sunflower seeds also add a nice crunch and flavor.

Can I double the dressing?

Yes — I often make a double batch of the honey-mustard lemon dressing to keep on hand. It goes great on other salads or roasted veggies too.

Conclusion

This beet salad with spinach, mandarins, and honey-mustard lemon dressing is a refreshing mix of vibrant colors, textures, and flavors. I love how simple yet elegant it feels — perfect for everyday meals or special occasions. It’s healthy, delicious, and always a hit on the table.

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