If you’re on the hunt for a refreshing, vibrant dish that combines simplicity with stunning flavors, the Beet Salad with Spinach and Honey-Mustard Lemon Dressing Recipe is an absolute must-try. This salad brilliantly balances the natural earthiness of beets with crisp spinach and a bright, tangy dressing that sings with lemon and honey-mustard notes. Whether you’re serving it as a light lunch, a side, or a show-stopping starter for guests, this recipe promises a delightful experience packed with nutrition, color, and texture.
Ingredients You’ll Need
This recipe calls for straightforward, wholesome ingredients that come together effortlessly but each plays a pivotal role in creating a symphony of flavors and textures. From the sweet beets to the crunchy nuts, every component enriches the salad in a unique and necessary way.
- Cooked beets (3–4 medium): Their natural sweetness and vibrant color form the heart of the salad.
- Fresh baby spinach (4 cups): Adds a fresh, tender, and slightly earthy green base that complements the beets perfectly.
- Red onion (¼ small, thinly sliced): Provides a mild bite and sharp contrast to the sweet and creamy elements.
- Crumbled feta or goat cheese (¼ cup): Brings a creamy, tangy richness to balance the sweetness.
- Chopped walnuts or pecans (¼ cup, toasted if possible): Lends crunch and a toasty depth that makes every bite more exciting.
- Extra virgin olive oil (3 tbsp): Forms the luscious, smooth base of the honey-mustard lemon dressing.
- Fresh lemon juice (1 tbsp): Adds bright acidity to brighten the flavors and elevate the dressing.
- Lemon zest (1 tsp, optional): Intensifies the citrusy aroma and lifts the overall taste.
- Dijon mustard (1 tsp): Gives a little kick and helps emulsify the dressing for a creamy texture.
- Honey (1 tsp): Balances the tangy elements with subtle sweetness for harmony.
- Salt and freshly cracked black pepper (to taste): Essential for seasoning and bringing out all the flavors beautifully.
How to Make Beet Salad with Spinach and Honey-Mustard Lemon Dressing Recipe
Step 1: Roast or Use Pre-Cooked Beets
If you’re starting with raw beets, roasting is the way to go for maximum flavor. Preheat your oven to 400°F (200°C), wrap trimmed beets in foil along with a drizzle of olive oil to keep them moist, and roast for 35–45 minutes until tender. Once cool, peel the skin and slice or cube them. If you have pre-cooked beets, feel free to skip this step and save some time.
Step 2: Whip Up the Honey-Mustard Lemon Dressing
Creating the dressing is quick and worth every second. Whisk together extra virgin olive oil, fresh lemon juice, lemon zest (if using), Dijon mustard, honey, salt, and freshly cracked black pepper until the mixture becomes emulsified, smooth, and slightly creamy. This dressing carries the salad with its bright and balanced flavors.
Step 3: Assemble Your Salad
In a large bowl, place the fresh spinach as the base. Layer on the sliced or cubed beets, add the thinly sliced red onion for zing, sprinkle crumbled feta or goat cheese for creaminess, and finish with chopped toasted walnuts or pecans to bring in an irresistible crunch. Drizzle your honey-mustard lemon dressing right before serving and toss gently to coat everything evenly without bruising the tender leaves.
How to Serve Beet Salad with Spinach and Honey-Mustard Lemon Dressing Recipe
Garnishes
To make your salad look as good as it tastes, consider adding a few thoughtful garnishes. Fresh herbs like chopped parsley or basil can add a fresh aroma and pop of color. For extra zing, sprinkle some pomegranate seeds or thin slices of avocado, which add creaminess and bursts of flavor, perfectly complementing the dressing’s vibrant notes.
Side Dishes
This beet salad shines beautifully alongside a variety of dishes. Serve it with crusty bread or a warm grain bowl for a wholesome meal. It’s also an excellent companion to grilled chicken or fish, offering a fresh contrast to richer mains. On lighter days, pair it with roasted vegetables or a simple quinoa pilaf to keep things fresh and satisfying.
Creative Ways to Present
You can get creative with presentation by layering the salad in a clear glass jar for a grab-and-go lunch or building a composed plate with neat rows of spinach, beets, nuts, and cheese. For entertaining, use small individual bowls or plates, topping each with a drizzle of dressing and a sprinkle of fresh herbs to impress your guests with style.
Make Ahead and Storage
Storing Leftovers
Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. To keep the best texture, store the dressing separately and toss it with the salad just before serving so the spinach stays vibrant and crisp.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended. The spinach will wilt and the texture of the beets changes when frozen. If you want to save time, consider freezing roasted beets alone to have them handy for future salads and dishes.
Reheating
Since this is a fresh salad, reheating is not needed or advised. However, if you are serving it alongside warm dishes, simply reheat your accompaniment, leaving the salad cool and crisp to provide a refreshing contrast.
FAQs
Can I use canned beets for this salad?
Absolutely! Canned beets are a convenient time-saver and work well in this salad. Just be sure to drain them well to avoid a soggy salad, and you might want to rinse them to reduce any excess saltiness.
Is this salad vegan-friendly?
To make this Beet Salad with Spinach and Honey-Mustard Lemon Dressing Recipe vegan, simply omit the cheese or swap it with a plant-based alternative. The dressing is naturally vegan, so the rest of the components are good to go.
How long does the dressing keep?
The honey-mustard lemon dressing can be kept in an airtight jar in the refrigerator for up to one week. Make sure to shake or whisk it well before using as some separation is natural.
Can I prepare any part of this salad in advance?
Yes, you can roast the beets and make the dressing ahead of time. Store the beets separately in the fridge and toss everything together just before serving to maintain freshness and texture.
What nuts are best for this salad?
Both walnuts and pecans work beautifully here. Toasting them enhances their flavor and crunch, but if you have a nut allergy, feel free to substitute with pumpkin seeds or toasted sunflower seeds for a similar crunch.
Final Thoughts
This Beet Salad with Spinach and Honey-Mustard Lemon Dressing Recipe is a true celebration of fresh, wholesome ingredients coming together in the most delightful way. Its simple preparation masks a complexity of flavors and textures that is sure to brighten up your table anytime you serve it. I can’t recommend it enough—grab your ingredients, whip it up, and enjoy a dish that feels like a warm hug from the inside out.
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Beet Salad with Spinach and Honey-Mustard Lemon Dressing Recipe
- Prep Time: 10 minutes
- Cook Time: 35-45 minutes (if roasting beets)
- Total Time: 45-55 minutes (with roasting) or 15 minutes (using pre-cooked beets)
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
A vibrant and nutritious beet salad featuring fresh baby spinach and a bright honey-mustard lemon dressing. This salad combines the earthy sweetness of beets with zesty lemon, creamy feta, and crunchy toasted nuts, making it a perfect gluten-free dish that’s elegant enough for guests and easy enough for weeknight meals.
Ingredients
For the Salad
- 3–4 medium cooked beets, sliced or cubed
- 4 cups fresh baby spinach
- ¼ small red onion, very thinly sliced
- ¼ cup crumbled feta or goat cheese
- ¼ cup chopped walnuts or pecans (toasted if possible)
For the Honey-Mustard Lemon Dressing
- 3 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest (optional but brightens flavor)
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and freshly cracked black pepper, to taste
Instructions
- If Roasting Fresh Beets (Skip if Pre-Cooked): Preheat your oven to 400°F (200°C). Trim the beets and wrap them in foil with a drizzle of olive oil. Roast the beets for 35 to 45 minutes until they are fork-tender. Once cooled, peel the beets and slice or cube them as desired.
- Make the Dressing: In a bowl, whisk together the olive oil, fresh lemon juice, lemon zest, Dijon mustard, honey, salt, and freshly cracked black pepper. Whisk until the mixture is emulsified and slightly creamy.
- Assemble the Salad: Place the fresh baby spinach into a large salad bowl. Top with the sliced or cubed cooked beets, thinly sliced red onion, crumbled feta or goat cheese, and chopped toasted walnuts or pecans. Drizzle the prepared honey-mustard lemon dressing over the salad just before serving, and toss gently to coat all ingredients evenly.
Notes
- You can use pre-cooked beets to save time or roast fresh beets if you prefer.
- To toast nuts, place them in a dry skillet over medium heat until fragrant and lightly browned, about 3-5 minutes.
- Lemon zest is optional but it adds a bright, fresh note to the dressing.
- For a creamier texture, add sliced avocado before serving.
- To add a pop of color and flavor, sprinkle pomegranate seeds on top.
- For a more substantial meal, add grilled chicken to the salad.
- Swap baby spinach with arugula for a peppery flavor variation.
- Ensure the dressing is well emulsified for a smooth and cohesive taste.
