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This filling beet salad mixes sweet and salty vibes for a dish that's sure to make your table pop. You get down-to-earth beets, that tang from feta, and a splashy citrus dressing all coming together. Pull this crowd-pleaser off in about 15 minutes—so it looks fancy, but you won't break a sweat.
Whipped this up at a summer BBQ when time was tight but I still wanted the food to wow everyone. The salad's colors totally stole the show and had folks going back for more before the mains even started. After that, it's been my staple whenever I want something that's both healthy and packs a punch flavor-wise for my pals.
Effortless Ingredients
- Fresh lemon juice: Adds a tart kick to round things out. Squeeze it yourself for full flavor.
- Olive oil: Makes the salad dressy and smooth. Go with extra virgin if you can.
- Mandarin oranges: Bring a sunny burst and lively color. Peel fresh ones or, if you're short on time, canned in juice is totally fine.
- Baby spinach: Layer in for some light crunch. Pick leaves that look perky, not tired.
- Pine nuts: Crunchy little bits with buttery flair. Give them a quick toast to level up the flavor.
- Cooked beets: The sweet star of the bowl. Pick ones that feel firm when you give them a squeeze.
- Red onions: Slice these thin for a hit of sharp flavor. You want onions that look tight and dry on the outside.
- Dijon mustard: Makes the dressing feel rich and helps everything come together. Creamy Dijon stirs in smooth.
- Honey: Tames any sharp tang with mellow sweetness. Grab some local honey and see how it tastes.
- Feta cheese: Crumble some on top for creamy zing. Greek-style brings the classic taste.
Simple Step-by-Step
- Add finishing touches:
- Scatter crumbled feta on top and crack a bit of pepper over everything. Put the beets on last so the other ingredients don't get stained purple. Handle them gently to keep the salad looking sharp.
- Build and plate:
- Arrange spinach in each bowl so it's a little piled up. Drop on slices of red onion, toasted pine nuts, and those bright mandarins. Pour on just enough dressing to barely gloss the veggies, not drown them.
- Whip up the dressing:
- Toss olive oil, Dijon, honey, and lemon juice into a jar. Screw the lid on and shake the heck out of it till it looks like a creamy sauce. The mustard makes it stay blended instead of splitting.
- Get your beets ready:
- Slice up your cooked beets into rounds or wedges. Toss them with a splash of olive oil and some honey in a small bowl, coating each piece. You're looking for a shiny glaze to sweeten them up.
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The mandarin oranges really do it for me here. Every bite makes me think of the citrus trees in my grandma's backyard. She always taught me a good salad has a little salty and a little sweet, because that's what makes things feel just right—like the ups and downs in life.
Time-Saving Prep
Get ahead by doing some tasks early. Roast or boil your beets up to three days beforehand and stash them in the fridge. Make the dressing as far as five days out—just keep it sealed and cold. Toast your pine nuts in advance and leave them in a tight container on the counter. When food time comes, everything's ready to toss together and serve.
Cooking Beets 101
Store-bought beets make things speedy, but if you cook your own, you can tweak the bite and flavor. Want that deep sweetness? Roast them to bring out that caramel taste. If you want a gentler flavor, boiling gets you softer, earthier beets. Either way, it's tasty, but roasting really amps up the flavor and works great with the citrus in this bowl.
Seasonal Swaps
Change things up with the season. Summer calls for sliced peaches or strawberries swapped in for mandarins—and try arugula for some peppery action. For fall, throw in chunks of roasted butternut squash along with the beets. In the winter, mix up slices of blood orange and scatter a few pomegranate seeds. No matter the twist, the dressing stays the same for that familiar taste, while the veggies and fruit keep things interesting all year.
Tasty Pairings
This salad goes awesome with grilled chicken or salmon—balances the fresh with something savory and hot. For fancier dinners, dish up single portions on small plates to start the meal. It's also right at home as part of a buffet with all the colors popping. Great way to bring something light but special to any holiday meal.
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Frequently Asked Questions
- → What’s a good way to get beets ready for this bowl?
Roast them wrapped in foil at 400°F for an hour, or boil till a fork gets through—usually 20 to 30 minutes. Let them cool, then peel easily.
- → Are marinated or jar beets okay to use?
Definitely. Jarred or pickled beets make things quick and add a zingy note to your bowl.
- → How do I toast pine nuts so they don’t burn?
Lay them flat on baking paper on a sheet tray, bake at 350°F, and check after 5 minutes. Keep an eye out—they go brown fast!
- → No mandarins? What’s an easy swap?
Try tangerines, clementines, or just slice up some oranges if you can’t find mandarins.
- → Which kind of dressing works best here?
Go with a homemade honey-mustard mixed with lemon juice—it’s just the right mix of sweet, sour, and tang.
- → Can I prep this bowl in advance?
Sure! Cook your beets, toast the nuts, and mix the dressing early. Just hold off on tossing everything together until you’re ready to eat so the spinach won’t get soggy.