Name: Beet and Spinach Salad with Mandarin Oranges
Prep time: 15 min
Cook time: PT-490010H40M5S
Total time: PT-490010H40M5S
Cuisine: American
Ingredients: 5 cups fresh baby spinach; 2–3 cooked beets, sliced or cubed; 1 cup mandarin orange segments (fresh or canned in juice, drained); 1/4 red onion, thinly sliced; 1/3 cup goat cheese or feta, crumbled; 1/3 cup walnuts or pecans, toasted; For the vinaigrette:; 3 tbsp olive oil; 1 1/2 tbsp balsamic vinegar or red wine vinegar; 1 tbsp honey or maple syrup; 1 tsp Dijon mustard; Salt and pepper, to taste

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This beet and spinach salad with mandarin oranges is one of those refreshing, vibrant dishes I love to toss together when I want something fresh, colorful, and just a little unexpected. The earthy sweetness of beets, the bright citrus pop of mandarins, and the tender spinach leaves make every bite feel like a celebration of flavor and texture.

Why You’ll Love This Recipe

I love this salad because it’s as beautiful as it is delicious. It’s light yet satisfying, and the flavors balance each other perfectly—sweet, tangy, and earthy with a hint of crunch. It works as a side or a main with a little added protein. It’s also perfect for any season and especially lovely on a holiday table or during spring and summer gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh baby spinach
Cooked beets (roasted or steamed, sliced or cubed)
Mandarin orange segments (fresh or canned in juice)
Red onion (thinly sliced)
Goat cheese or feta (crumbled)
Walnuts or pecans (toasted)
Olive oil
Balsamic vinegar or red wine vinegar
Honey or maple syrup
Dijon mustard
Salt and pepper

Directions

I start by making the vinaigrette: whisking together olive oil, vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until smooth.
In a large bowl, I layer the spinach, sliced beets, and mandarin orange segments.
I add the thinly sliced red onion, crumbled goat cheese or feta, and toasted nuts.
I drizzle the vinaigrette over the top and gently toss everything together right before serving.
I garnish with a little extra cheese or nuts if I’m feeling fancy.

Servings and timing

This salad serves about 4 people.
Prep time: 15 minutes
Cook time (if roasting beets): 40–45 minutes
Total time: 15–60 minutes (depending on whether I pre-cook the beets)

Variations

I sometimes use arugula or mixed greens instead of spinach.
Candied pecans or almonds add a touch of extra sweetness and crunch.
I add grilled chicken, salmon, or chickpeas to turn it into a full meal.
For a citrus twist, I use blood oranges or grapefruit when in season.

storage/reheating

I store the salad and dressing separately if I’m prepping ahead. The dressed salad holds up for a day in the fridge, but it’s best fresh. Leftover beets and vinaigrette can be kept for 3–4 days in airtight containers.

FAQs

Can I use pre-cooked beets?

Yes, I often use vacuum-packed or canned beets to save time. Just drain and slice them before adding.

What’s the best cheese for this salad?

Goat cheese adds creaminess and tang, but feta works well too. I even use blue cheese for a stronger flavor.

Can I make this salad ahead of time?

Yes! I prep all the components ahead and store them separately, then toss everything together just before serving.

Are canned mandarin oranges okay?

Absolutely. I drain them well and use the ones packed in juice, not syrup, for the best flavor.

What’s a good nut-free option?

I skip the nuts and add sunflower seeds or pumpkin seeds instead for a nice crunch.

Conclusion

This beet and spinach salad with mandarin oranges is fresh, flavorful, and full of color. I love how it pairs sweet and tangy with earthy and creamy—it’s one of those dishes that feels simple but leaves a lasting impression. Whether I serve it as a side or build it into a meal, it always hits the spot.