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.

Beet Salad with Spinach – Easy Recipe with 7 Simple Ingredients

Name: Beet Salad with Spinach
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mediterranean
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

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

Scale

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

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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