Description
A colorful, sweet-and-savory salad featuring roasted beets, fresh spinach, juicy mandarin oranges, creamy feta, and toasted pine nuts, finished with a tangy vinaigrette.
Ingredients
Scale
- 4 medium beets, roasted, peeled, and sliced
- 4 cups baby spinach (or arugula for a peppery twist)
- 1 (11 oz) can mandarin oranges, drained (or 2 fresh oranges, segmented)
- ½ small red onion, thinly sliced
- ¼ cup crumbled feta cheese
- 3 tbsp toasted pine nuts (or walnuts)
- Fresh mint or basil (optional, for garnish)
- 3 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar (or apple cider vinegar)
- 1 tsp honey or maple syrup
- ½ tsp Dijon mustard
- Salt & pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Wrap beets in foil, drizzle with olive oil, and roast for 45–60 minutes until tender. Let cool, peel, and slice.
- In a dry skillet, toast pine nuts over low heat for 2–3 minutes until golden. Set aside.
- In a large bowl, layer spinach, sliced beets, mandarin oranges, red onion, feta, and pine nuts.
- Whisk together olive oil, vinegar, honey, Dijon mustard, salt, and pepper to make the dressing.
- Drizzle dressing over the salad and toss gently just before serving.
- Garnish with fresh herbs if desired.
Notes
- Use arugula for a spicier flavor instead of spinach.
- Fresh oranges add a brighter citrus note than canned mandarins.
- Walnuts are a great budget-friendly substitute for pine nuts.
- Beets can be roasted in advance and stored in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 11g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg