Beet Spinach Honey Mustard Bowl (Print Version)
# Ingredients:
→ Beets
01 -
1 tablespoon honey
02 -
1 tablespoon olive oil
03 -
1.5 lbs sliced, peeled, and cooked beets
→ Greens and Toppings
04 -
4 oz feta cheese (crumbled)
05 -
⅓ cup toasted pine nuts
06 -
⅓ cup red onions (sliced thin)
07 -
5 oz fresh baby spinach
08 -
2 cups mandarin slices (from 3 oranges)
→ Dressing Mix
09 -
2 tablespoons lemon juice (freshly squeezed)
10 -
2 tablespoons honey
11 -
⅓ cup olive oil (extra virgin)
12 -
3 tablespoons Dijon-style mustard
# Instructions:
01 -
Gently mix the sliced beets in a bowl with honey and olive oil. Add another spoonful of honey for extra sweetness, if you'd like.
02 -
Pour olive oil, mustard, honey, and lemon juice into a jar. Use a fork to whisk or screw the lid on and give it a good shake until well combined.
03 -
In each bowl, layer spinach as the base. Sprinkle with orange slices, nuts, and red onion. Drizzle some dressing, then give the bowl a light toss. Finish with coated beets and crumbled feta. Add a pinch of black pepper on top for flavor.
04 -
In a big bowl, mix spinach, oranges, pine nuts, and onion first. Add some salad dressing and toss everything gently. Arrange the beets and cheese on top as a finishing touch before serving.
05 -
Turn on the oven to 400°F. Rinse beets, trim the ends, and wrap them in foil. Place on a baking sheet lined with foil and roast for about an hour, or until they can be pierced with a fork. Carefully unwrap once cooled and peel away the skin.
06 -
Rinse and trim the beets, then place in a pot. Add water to cover and bring to a boil. Cook for 20–30 minutes, or until tender when poked. Drain the water, cool the beets, and peel the skins off.
07 -
Preheat your oven to 350°F. Spread the pine nuts across a baking sheet lined with parchment paper. Bake for 5 minutes but watch closely to avoid burning them!
# Notes:
01 -
Beets work well roasted, pickled, boiled, or even marinated.
02 -
Keep an eye on pine nuts during toasting since they brown really fast.
03 -
Making smaller, separate portions keeps the salad looking nice since the beets can stain other parts.