🥗 Beet Salad with Spinach, Mandarin Oranges & Feta
A colorful, sweet-and-savory salad with earthy beets, citrusy mandarins, and creamy feta.
Ingredients:
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)
Dressing:
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:
Roast the beets:
Preheat oven to 400°F (200°C). Wrap beets in foil, drizzle with olive oil, and roast for 45–60 mins until tender. Let cool, peel, and slice.
Toast the pine nuts:
In a dry skillet, toast pine nuts over low heat for 2–3 mins until golden. Set aside.
Assemble the salad:
In a large bowl, layer spinach, sliced beets, mandarin oranges, red onion, feta, and pine nuts.
Make the dressing:
Whisk together olive oil, vinegar, honey, Dijon, salt, and pepper. Drizzle over the salad.
Serve:
Toss gently just before serving. Garnish with fresh herbs if desired.