Description
A vibrant, nutritious salad combining earthy roasted beets, sweet mandarin oranges, fresh spinach, creamy feta, and crunchy pine nuts, all tossed in a tangy homemade 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 for a budget option)
- 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 or maple syrup, Dijon mustard, salt, and pepper to make the dressing.
- Drizzle the dressing over the salad and toss gently just before serving.
- Garnish with fresh mint or basil if desired.
Notes
- Arugula can be used instead of spinach for a peppery flavor.
- Use fresh oranges for a brighter taste.
- Walnuts are a more economical alternative to pine nuts.
- Beets can be roasted ahead of time and refrigerated.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 10g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg