Looking for a vibrant, nutrient-rich dish that’s both refreshing and satisfying? This Beet Salad with Spinach and Mandarin Oranges combines earthy roasted beets, juicy citrus, creamy feta, and crisp spinach for a colorful salad that’s as delicious as it is beautiful. Perfect for any season, this salad shines as a light lunch, dinner side, or festive potluck favorite. With its simple prep and bold flavors, it’s easy to see why this beet salad recipe is a crowd-pleaser.
Table of Contents
Why You’ll Love This Beet Salad Recipe
This beet salad with spinach and mandarin oranges isn’t just pretty on the plate — it’s loaded with nutrients, contrasting textures, and bright, balanced flavors. Whether you’re after a quick weeknight side or something elegant for entertaining, this dish delivers.
- Nutrient-Dense: Beets, spinach, and mandarin oranges offer vitamins, fiber, and antioxidants.
- Flavorful & Textured: The combination of creamy feta, crunchy pine nuts, and tender beets makes every bite exciting.
- Quick Prep: Roasting beets takes time, but the rest comes together fast for a low-fuss recipe.
- Versatile: Ideal for lunch, dinner, or meal prep. Serve chilled or room temperature.
What You’ll Need for the Salad
Each ingredient in this beet salad with spinach and mandarin oranges contributes to the overall harmony of the dish — balancing sweet, savory, tangy, and earthy flavors.
- Beets: Earthy and sweet once roasted, they provide the hearty base.
- Fresh Spinach: Tender, slightly bitter greens that complement the sweetness of the beets and oranges.
- Mandarin Oranges: Juicy and sweet, they brighten up the salad with citrusy notes.
- Red Onion: Adds a sharp bite and crunch to contrast the softer textures.
- Pine Nuts: Lightly toasted for nutty richness and crunch.
- Feta Cheese: Creamy, salty, and tangy — the perfect counterbalance to sweet citrus.
- Balsamic Vinegar: Brings acidity and depth to tie the flavors together.
- Extra Virgin Olive Oil: Adds a fruity, silky finish to the dressing.
- Salt and Pepper: Enhances all the natural flavors without overpowering them.
Ingredient Swaps and Creative Twists
Want to tailor this beet spinach salad with mandarin oranges to your taste or dietary needs? Here are some easy swaps:
- Goat Cheese for Feta: Prefer a tangier cheese with a smoother texture? Goat cheese works beautifully.
- Walnuts or Pecans for Pine Nuts: Toasted chopped nuts offer a similar crunch and nutty flavor.
- Arugula for Spinach: For a peppery bite, swap in baby arugula or a spring mix.
- Fresh Oranges for Canned: Use segmented fresh mandarins or even blood oranges for a more natural sweetness.
- Add Avocado: For a creamy, heart-healthy twist.
These swaps ensure you can still enjoy this salad even if you’re out of a few ingredients — without compromising on flavor.
How to Make Beet Salad with Spinach and Mandarin Oranges
Follow these easy steps to prepare this colorful, nutritious salad from scratch:
- Roast the Beets
Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and roast for 45 to 60 minutes, or until fork-tender. Let them cool, then peel off the skins and slice into thin rounds. - Prepare the Salad Base
In a large bowl, layer the fresh spinach leaves. Top with the drained mandarin orange segments and thinly sliced red onions. - Toast the Pine Nuts
Heat a dry skillet over medium heat. Add pine nuts and toast for 2–3 minutes, stirring often, until golden and fragrant. Remove from heat and set aside. - Assemble the Salad
Arrange the sliced beets on top of the spinach mixture. Sprinkle with toasted pine nuts and crumbled feta cheese. - Make the Dressing
In a small bowl or jar, whisk together balsamic vinegar, extra virgin olive oil, salt, and pepper. Drizzle the dressing evenly over the salad just before serving.
This salad is best served fresh, but can also be prepared in advance by storing components separately and dressing just before eating.
Pro Tips for the Perfect Beet Salad
To ensure your beet salad with spinach and mandarin oranges tastes as amazing as it looks, keep these tips in mind:
- Check Beet Doneness: Insert a knife or skewer into the beet — it should slide in easily when done.
- Cool Beets Completely: Warm beets can wilt the spinach; allow time for them to cool.
- Use Gloves When Peeling: Beets can stain your hands — wear gloves or peel under running water.
- Don’t Overdress: Add the vinaigrette just before serving to keep the greens crisp.
- Layer Smartly: Place heavier ingredients like beets last to avoid crushing delicate greens.
What to Serve with Beet Salad
This vibrant salad is versatile enough to pair with a range of dishes or to serve as a standalone meal:
- Serve with Grilled Chicken or Salmon: Make it a protein-packed main course.
- Top with Quinoa or Farro: Add whole grains for a more filling vegetarian meal.
- Spicy Twist: Sprinkle in crushed red pepper flakes or a dash of chili oil for heat.
- Make It Vegan: Omit the feta or use a plant-based alternative.
- Chilled Option: Let the salad rest in the fridge for 30 minutes for an extra refreshing take.
For meal prep, store undressed components separately for up to 2 days. Add dressing and mix when ready to serve.
Why This Salad Is Great Any Time of Year
This beet salad with spinach and mandarin oranges doesn’t just taste good — it’s good for you too. Beets are rich in folate and nitrates, known to support heart health and improve blood flow. Spinach provides iron and vitamin K, while mandarin oranges offer vitamin C and antioxidants.
This salad is perfect year-round but especially shines in cooler months when beets are in season and immune-boosting citrus is at its peak.
Whether you’re seeking a post-holiday detox dish, a bright lunch on a summer day, or a colorful side for a winter feast, this salad is the ideal pick.
Conclusion
This beet salad with spinach and mandarin oranges is a delightful fusion of flavor, texture, and nutrition. Whether you’re looking to impress guests with a colorful starter or want a light, healthy lunch option, this salad delivers on all fronts. Its naturally sweet beets, juicy mandarins, and creamy feta come together in perfect harmony, making it a year-round favorite. Simple to make, easy to customize, and packed with wholesome ingredients — this salad deserves a regular spot on your table.
Frequently Asked Questions
Can I use pre-cooked or canned beets for this salad?
Yes, using pre-cooked or canned beets can save time. Just be sure to drain and slice them before adding to the salad. While roasting fresh beets enhances their sweetness and texture, canned or vacuum-sealed beets are a convenient and tasty alternative.
How do I keep the spinach from wilting in the salad?
To keep the spinach fresh and crisp, wait to add the dressing until just before serving. If preparing in advance, store the salad components separately and combine them right before mealtime to preserve texture and freshness.
What protein can I add to make this salad a complete meal?
To turn this beet salad with spinach and mandarin oranges into a full meal, try adding grilled chicken, salmon, chickpeas, or quinoa. These options complement the existing flavors and boost the protein content for a balanced dish.
How long can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. For best results, store the dressing separately and add it fresh to maintain the salad’s crispness. Avoid freezing, as the texture of the spinach and citrus may become soggy.
More Relevant Recipes
- Chickpea Avocado and Feta Salad: A hearty and nutritious salad featuring creamy avocado, protein-rich chickpeas, and tangy feta. Similar to the beet salad with spinach and mandarin oranges, it delivers a vibrant mix of textures and flavors with Mediterranean inspiration.
- Christmas Salad with Honey Mustard Dressing: Bursting with festive colors and flavors, this salad combines fresh greens, sweet fruits, and a zesty honey mustard dressing — perfect for those who enjoyed the bright citrusy notes in the original beet salad recipe.
- Honey Lemon Vinaigrette Salad Dressing: While not a full salad, this tangy-sweet dressing can be a flavorful swap for the balsamic vinaigrette in the beet spinach salad. It pairs beautifully with spinach, citrus, and root veggies for a fresh twist.
Beet Salad with Spinach
- Total Time: 1 hour
- Yield: 4 servings
- Diet: Vegetarian
Description
This Beet Salad with Spinach and Mandarin Oranges is a refreshing, vibrant mix of roasted beets, juicy citrus, creamy feta, and crunchy pine nuts on a bed of fresh spinach. Tossed in a tangy balsamic vinaigrette, it’s perfect as a healthy lunch or colorful side dish.
Ingredients
- 2 medium beets: roasted and sliced for earthy sweetness and color
- 4 cups fresh spinach leaves: base of the salad, providing a nutrient-rich crunch
- 1 can (11 oz) mandarin oranges, drained: adds citrusy brightness and sweetness
- 1/4 red onion, thinly sliced: provides a sharp, peppery contrast
- 1/4 cup pine nuts, toasted: offers a nutty flavor and crunchy texture
- 1/2 cup crumbled feta cheese: brings creaminess and tang
- 2 tablespoons balsamic vinegar: for acidity and depth in the dressing
- 3 tablespoons extra virgin olive oil: adds richness to the vinaigrette
- Salt and pepper to taste: enhances all flavors
Instructions
- Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for 45–60 minutes until fork-tender. Let them cool, then peel and slice into thin rounds.
- In a large salad bowl, combine the spinach leaves, drained mandarin oranges, and thinly sliced red onions.
- Heat a dry skillet over medium heat. Toast the pine nuts for 2–3 minutes, stirring frequently, until golden and fragrant.
- Layer the roasted beet slices over the salad mixture.
- Sprinkle the toasted pine nuts and crumbled feta cheese evenly over the salad.
- In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper.
- Drizzle the vinaigrette over the salad just before serving and toss gently to combine.
Notes
- Use gloves when handling beets to avoid staining your hands.
- Let the roasted beets cool completely before slicing to preserve texture.
- Store components separately if preparing in advance to prevent sogginess.
- Swap feta with goat cheese or use arugula instead of spinach for variation.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting, Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 9 g
- Sodium: 360 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 15 mg