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Easy Beet Salad with Spinach and Honey-Mustard Lemon Dressing recipe

Beet Salad with Spinach and Honey-Mustard Lemon Dressing

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When it comes to vibrant, nutrient-packed salads, few combinations rival the earthy sweetness of beets paired with tender spinach and a bright honey-mustard lemon dressing. This Beet Salad with Spinach and Honey-Mustard Lemon Dressing is a celebration of color, texture, and flavor—perfect for a light lunch, elegant side dish, or even a stunning addition to your holiday table. The balance of sweet, tangy, and savory notes makes it irresistible.

  • Total Time: 75
  • Yield: 4 servings

Ingredients

3 medium Beets (red or golden), peeled and diced

4 cups Baby spinach leaves

1/4 cup Red onion, thinly sliced

1/2 cup Goat cheese, crumbled (optional)

1/3 cup Walnuts, toasted

2 tablespoons Extra virgin olive oil

1 tablespoon Fresh lemon juice

1 teaspoon Dijon mustard

1 teaspoon Honey

Salt and pepper, To taste

Instructions

1. Preheat the oven: Set your oven to 400°F (200°C).

2. Prepare the beets: Peel and dice the beets into 1-inch cubes. Toss with a little olive oil, salt, and pepper. Wrap in foil and roast for 45-60 minutes until fork-tender. Let cool.

3. Make the dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.

4. Combine the salad: In a large bowl, gently toss the roasted beets, baby spinach, and red onion slices.

5. Add the dressing: Drizzle the honey-mustard lemon dressing over the salad and toss gently to coat.

6. Finish with toppings: Sprinkle with crumbled goat cheese and toasted walnuts for added texture and flavor.

7. Serve immediately: Enjoy your vibrant, nutrient-packed Beet Salad with Spinach and Honey-Mustard Lemon Dressing!

Notes

Pro-Tips:

• Roast beets for maximum flavor: Roasting intensifies the natural sweetness of beets. Wrap them in foil and roast at 400°F for about 45-60 minutes until tender.

• Use gloves when handling beets: Beets can stain your hands and cutting board. Wear gloves or use parchment paper to avoid a mess.

• Make the dressing ahead: The honey-mustard lemon dressing can be whisked together in advance and stored in the fridge for up to a week.

• Toss gently: Spinach is delicate. Toss the salad gently to avoid bruising the leaves.

• Try a seasonal twist: For a festive touch, add sliced apples or pears in the fall, or swap spinach for arugula for a peppery kick.

Variations:

• Mediterranean Style: Add kalamata olives, feta cheese, and a sprinkle of oregano for a Mediterranean twist.

• Protein-Packed: Top with grilled chicken, salmon, or chickpeas to turn this salad into a hearty main course.

• Fruity Delight: Add sliced oranges, apples, or pomegranate seeds for a burst of sweetness and color.

  • Author: Anna Lovae
  • Prep Time: 15
  • Cook Time: 60
  • Category: Easy Meals
  • Method: Roast and Toss
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://www.maprecipes.com/beet-salad-with-spinach-and-honey-mustard-lemon-dressing/