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
Scale
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.
