If you’re searching for a vibrant, refreshing, and utterly delightful dish to brighten your table, look no further than this Beet Salad with Spinach, Mandarin Oranges & Feta Recipe. It perfectly balances the earthiness of roasted beets, the tangy sweetness of mandarin oranges, and the creamy saltiness of feta cheese, all nestled on a bed of tender baby spinach. Every bite bursts with color, flavor, and texture, making it not just a salad but a celebration of simple, wholesome ingredients coming together in the most delicious way.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is all you need to whip up this beautiful salad. Each component adds something special — from the jewel-toned beets to the juicy mandarin slices, the creamy feta, and the zingy dressing that ties it all together.
- 4 cups baby spinach: Provides a fresh, tender, and nutrient-packed green base for the salad.
- 2 medium roasted beets, peeled and sliced or diced: Adds a naturally sweet, earthy flavor with a stunning visual pop of deep red.
- 1 cup mandarin orange segments (fresh or canned, drained): Brings bright, juicy sweetness that complements the beets perfectly.
- 1/3 cup crumbled feta cheese: Offers a creamy, salty contrast that elevates the flavor profile.
- 1/4 cup thinly sliced red onion: Adds a mild sharpness and crisp bite for balance.
- 1/4 cup chopped walnuts or pecans (optional): Introduces a crunchy texture and a toasty note to the salad.
- Salt and black pepper to taste: Essential for seasoning and bringing all the flavors together.
- 3 tablespoons olive oil (for dressing): Creates a smooth, rich base for the dressing.
- 1 tablespoon balsamic vinegar or red wine vinegar (for dressing): Provides acidity and depth that brighten the salad.
- 1 teaspoon honey or maple syrup (for dressing): Balances the vinegar with a touch of sweet harmony.
- 1 teaspoon Dijon mustard (for dressing): Adds a gentle tang and emulsifies the dressing beautifully.
How to Make Beet Salad with Spinach, Mandarin Oranges & Feta Recipe
Step 1: Prepare and Roast the Beets
Start by roasting your beets if they aren’t pre-cooked. Wrap them snugly in foil and bake at 400°F (200°C) for 45 to 60 minutes until tender. Once cool, peel off the skins and slice or dice the beets to your preferred size. This warm, tender beet base is what sets this salad apart from your average greens.
Step 2: Combine the Fresh Ingredients
In a large salad bowl, toss together the baby spinach, roasted beets, mandarin orange segments, thinly sliced red onion, and chopped nuts if you’re using them. This mix creates a vibrant melange of colors and textures that’s almost too pretty to eat.
Step 3: Whisk the Dressing
In a small bowl or jar, whisk olive oil, vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until the dressing is smooth and well combined. This simple dressing enhances all those fresh ingredients without overwhelming their natural flavors.
Step 4: Dress and Serve
Drizzle the dressing over your salad mixture, then toss gently to coat every leaf and slice. Finally, sprinkle crumbled feta cheese over the top along with extra salt and pepper if you like. Serve it right away to enjoy the freshness and the textural contrasts at their peak.
How to Serve Beet Salad with Spinach, Mandarin Oranges & Feta Recipe
Garnishes
Consider topping with additional toasted nuts for crunch or a few fresh mint leaves for an herbaceous note. A zest of lemon can brighten it further if you want some extra zing. These little garnishes make the salad look irresistible and add layers of flavor.
Side Dishes
This salad pairs wonderfully with grilled chicken, seared salmon, or a warm grain bowl for a complete meal. For a vegetarian option, serve alongside warm quinoa or farro to add some hearty texture and extra protein. It’s flexible enough to complement a wide variety of dishes.
Creative Ways to Present
Serve the salad in clear glass bowls to showcase the vivid colors or arrange portions in small individual ramekins for a party or picnic setting. Layer the ingredients in a mason jar for a grab-and-go lunch that still looks delightful and retains its freshness.
Make Ahead and Storage
Storing Leftovers
You can store leftover salad in an airtight container in the refrigerator for up to two days. To keep it crisp, it’s best to store the dressing separately and toss just before serving. This way, the spinach stays fresh and the beets don’t lose their beautiful texture.
Freezing
While freezing fresh salad isn’t recommended due to the delicate texture of spinach and citrus segments, you can freeze leftover roasted beets to use later in other recipes. Just store them plain without dressing and thaw before serving or cooking.
Reheating
This dish is best enjoyed cold or at room temperature, so reheating isn’t necessary. If you want warm beets, you can gently heat them separately before assembling the salad. Just avoid heating the full salad as it will wilt the spinach and affect the texture.
FAQs
Can I use canned beets instead of roasted beets?
Absolutely! Canned beets work well in a pinch and can save time, just be sure to drain them well before adding to the salad to avoid sogginess.
Is this salad suitable for a vegan diet?
To make this salad vegan, simply omit the feta cheese or replace it with a plant-based cheese alternative. The rest of the ingredients are naturally vegan-friendly.
What other nuts can I use besides walnuts or pecans?
Feel free to try sliced almonds, pistachios, or even sunflower seeds for a different crunch and flavor profile. Toasting the nuts slightly brings out their best taste.
Can I make the dressing ahead of time?
Yes, the dressing can be whisked together a day in advance and stored in the refrigerator. Just give it a quick shake or stir before drizzling on the salad.
How long do the roasted beets last in the fridge?
Roasted beets can be kept in an airtight container for up to 4 to 5 days in the refrigerator. They’re great for salads, sides, or even smoothies.
Final Thoughts
Trust me when I say that this Beet Salad with Spinach, Mandarin Oranges & Feta Recipe will become one of your go-to dishes for quick, colorful, and satisfying meals. It’s the kind of salad that feels special without fuss, perfect for lunch, dinner, or an impressive side. Give it a try, and I promise you’ll keep coming back to its vibrant flavors and joyous freshness again and again.
Print
Beet Salad with Spinach, Mandarin Oranges & Feta Recipe
- Prep Time: 15 minutes (plus beet roasting time if needed)
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian, Gluten Free
Description
A vibrant and refreshing Beet Salad featuring tender roasted beets, fresh baby spinach, sweet mandarin oranges, and tangy feta cheese, all tossed in a flavorful balsamic vinaigrette. This Mediterranean-inspired salad is perfect as a light lunch or a stunning side dish, combining earthy, sweet, and savory flavors with a satisfying crunch from walnuts or pecans.
Ingredients
Salad:
- 4 cups baby spinach
- 2 medium roasted beets, peeled and sliced or diced
- 1 cup mandarin orange segments (fresh or canned, drained)
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped walnuts or pecans (optional)
- 1/3 cup crumbled feta cheese
- Salt and black pepper to taste
Dressing:
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar or red wine vinegar
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare the Salad Base: In a large salad bowl, combine the baby spinach, roasted beets, mandarin orange segments, thinly sliced red onion, and chopped nuts if using. Toss gently to mix the ingredients evenly.
- Make the Dressing: In a small bowl or jar, whisk together the olive oil, balsamic vinegar (or red wine vinegar), honey (or maple syrup), Dijon mustard, and a pinch of salt and pepper until the dressing is well emulsified and smooth.
- Toss the Salad: Drizzle the prepared dressing over the salad mixture. Toss gently and thoroughly to coat all the salad ingredients with the dressing.
- Add Feta and Season: Sprinkle the crumbled feta cheese evenly over the top of the salad. Season with additional salt and pepper if desired to taste. Serve immediately for the best freshness and texture.
Notes
- To roast beets, wrap them in foil and bake at 400°F (200°C) for 45–60 minutes until tender. Allow to cool before peeling to remove the skins easily.
- For extra texture and substance, try adding cooked quinoa or farro to the salad.
- The salad is best served fresh to maintain the crispness of the spinach and the sweetness of the mandarins.
- Walnuts or pecans add a delightful crunch but can be omitted to make the salad nut-free.
