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

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This Beet Salad with Spinach, Mandarins, and Honey-Mustard Lemon Dressing is a vibrant, refreshing dish featuring earthy beets, sweet citrus, and a zesty homemade dressing. It’s perfect as a light lunch or colorful side.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes (if roasting beets)
  • Total Time: 15–55 minutes
  • Yield: Serves 4 as a side or 2 as a main
  • Category: Salad
  • Method: Assembled
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 4 cups fresh spinach leaves
  • 2 medium roasted or steamed beets, sliced or cubed
  • 1 cup mandarin orange segments (fresh or canned, drained)
  • 1/4 small red onion, thinly sliced
  • 1/4 cup crumbled goat cheese or feta (optional)
  • 1/4 cup toasted walnuts or pecans (optional)
  • For the honey-mustard lemon dressing:
  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • Salt and pepper to taste
  • Optional: 1/2 tsp lemon zest

Instructions

  1. Preheat oven to 400°F (200°C) if roasting beets. Wrap in foil and roast for 45–50 minutes until tender. Let cool, then peel and slice.
  2. In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, pepper, and lemon zest (if using) until smooth.
  3. In a large bowl, combine spinach, beets, mandarin segments, and red onion.
  4. Drizzle dressing over salad and gently toss to coat.
  5. Top with crumbled goat cheese and toasted nuts if desired. Serve immediately.

Notes

  • Use canned or vacuum-sealed cooked beets for quicker prep.
  • Swap mandarins with oranges, blood oranges, or pomegranate seeds.
  • Use baby kale or arugula for a different green base.
  • Skip cheese or use a vegan alternative for a dairy-free version.
  • Keep dressing and salad separate if prepping ahead to avoid wilting.

Nutrition

Find it online: https://juliameals.com/beet-salad-with-spinach-mandarins-and-honey-mustard-lemon-dressing/